Wine and Mushroom Risotto
Ingredients
- 1 1/4 cups arborio rice
- 2/3 cup red wine I used EOD Cellars, Basic Blaster Red 2009 Cabernet Sauvignon
- 3 cups reduced sodium beef broth or for a vegetarian meal: vegetable broth
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 1 lb mushrooms sliced (variety- I like shiitake and portobello)
- 1 cup tomato sauce
- 4 cups spinach
- 1 cup Italian mixed cheese shredded
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cracked black pepper
Instructions
- Heat olive oil in a large saute pan. Add onions and mushrooms and cook over medium heat until cooked down, about 5-7 minutes
- Stir in rice then add wine and cook until it all evaporates.
- Turn heat down to medium low then add 1/2 cup broth and stir frequently until almost evaporated. Then add another 1/2 cup. Repeat process until all the broth is evaporated and rice is tender about 26-28 minutes.
- Mix in tomato sauce, spinach, garlic powder, and black pepper.
- Remove from heat and stir until spinach is wilted then add cheese.
- Garnish with additional cheese if desired.