Wild Rice Risotto with Spinach and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T olive oil5 cloves garlic, minced1/4 c. onion, diced1 c. wild rice2 c. vegetable (or chicken) stock1/2 c. diced mushrooms1 c. frozen spinachChopped herbs (i used parsley and oregano)Dash Pepper
Heat oil in pan over low heat. Add onions and garlic. Move to side of pan when they start to become translucent.
Add rice to pan, stir to coat in oil and veggies, and lightly toast for a minute or two.
Add about about a 1/2 cup of the chicken stock, and cook slowly over medium low heat until absorbed by the rice. Continue to add chicken stock by about half cup fulls until rice is nearly cooked.
Be patient with this, wild rice takes longer to cook than traditional risotto. Also, you may not need all of the stock.
Add mushrooms (you can saute them first if you prefer) and spinach to the pan along with the last 1/2 cup of chicken stock.
When ready to serve, remove from heat. Stir in chopped herbs and pepper.
If you don't mind a few more calories, substituting a ladle or two of dry white wine for the chicken stock is excellent. Also, I'll sometimes toast some pine nuts for a garnish.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KMKANE15.
Add rice to pan, stir to coat in oil and veggies, and lightly toast for a minute or two.
Add about about a 1/2 cup of the chicken stock, and cook slowly over medium low heat until absorbed by the rice. Continue to add chicken stock by about half cup fulls until rice is nearly cooked.
Be patient with this, wild rice takes longer to cook than traditional risotto. Also, you may not need all of the stock.
Add mushrooms (you can saute them first if you prefer) and spinach to the pan along with the last 1/2 cup of chicken stock.
When ready to serve, remove from heat. Stir in chopped herbs and pepper.
If you don't mind a few more calories, substituting a ladle or two of dry white wine for the chicken stock is excellent. Also, I'll sometimes toast some pine nuts for a garnish.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KMKANE15.
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 739.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
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