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Wine and Mushroom Risotto


  • 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


  • 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.