FOFF Spinach Risotto

by Joanne on July 18, 2012

FOFF Arugula Spinach Risotto

FOFF Spinach Risotta1

This week’s recipe is found on page 42 (can you believe we are already at page 42?!) of Carla Vavala’s book “Fusion of Food and Friends”. Carla used Arugula in the original recipe however Joanne didn’t buy Arugula and had to substitute spinach. It worked out really well.

FOFF Spinach Risotta5

When you think about making risotto, is your first thought "Oh no! I don’t want to stand there and baby sit that dish" because as you know, it’s a dish that requires stirring, adding liquid, stirring some more, waiting for the liquid to be absorbed by the rice, add more liquid, stir some more… get the picture?

It just so happened I was in a contemplative mood and so standing at the stove with a nice glass of white wine while making this dish suited me just fine.

Grab some good white wine (leave 1/2 a cup so you can follow this recipe) and get ready to make a really super good risotto

FOFF Spinach Risotta2

Serves 6

  • 1 1/2 TBS olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 8 oz fresh wild mushrooms (don’t forget to clean them!)
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable broth (or chicken if you prefer)
  • 1/2 bag or 2 large handfuls of fresh baby spinach or fresh arugula
  • 1/3 cup gruyere cheese (I used 3.5 oz of a Camembert spread)
  • 1/4 cup aged Gouda, shredded (I used shredded Fontina)
  • salt and pepper to taste
  • Fresh grated Parmesan cheese to top the dish

Pour the 4 cups of broth in a saucepan and heat to a simmer.

In a large saucepan, heat the oil over medium high heat and when hot, add the onions and cook until translucent. Add the garlic and cook one more minute.

Add the mushrooms and sauté about 3 more minutes.

Add the rice and stir to coat for about 2 minutes then pour in the wine, continuing to stir until all the wine is absorbed.

Slowly add a cup of warm broth and stir until incorporated. Add one cup of broth at a time, stirring each time until it is absorbed. This will take about 18 – 20 minutes. *No rush, just enjoy your own glass of wine as you stir.

BEFORE adding that last cup of broth, taste the dish to make sure the rice is tender but not mushy. Add salt and pepper if needed. Add the spinach (or arugula) and cheeses. NOW add the last cup of broth and stir until absorbed or ready to eat. Sprinkle with parmesan to serve.

FOFF Spinach Risotta3

It seems that anything made with cheese is always better.

What’s your all time favorite rice dish?

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4 Comments

  • At 2012.07.19 07:15, Choc Chip Uru said:

    This risotto looks fantastic – healthy spinach but with that gorgeous Italian taste 😀

    Cheers
    Choc Chip Uru

    • At 2012.07.19 10:26, misszippy1 said:

      I really just want to move in with you for a week and eat all these delicious recipes! That sounds amazing!

      • At 2012.07.19 12:42, Aletta said:

        That looks really delicious, and it must be healthy as well! I think I’m going to give it a try, the recipe doesn’t sound like too difficult. A nice meal for hot summer evenings!

        • At 2012.07.19 13:39, Cucina49 said:

          This looks really delicious–I don’t mind stirring risotto at all, it’s kind of therapeutic!

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