Skip to content

One Pot Wonders

One Pot Wonders

Instagram #5, Spinach and Mushroom Risotto, 8 servings



2 T olive oil

2 T butter

1/2 medium onion, small to medium dice

2 c short grain rice (I used aborio in the video)

1/2 c red wine

64 ounces of liquid (stock or water)

12 shiitake mushrooms, sliced and sauteed

5 c roughly chopped spinach

1/4 c grated parm

1/4 blue cheese crumbles

1/4 toasted pine nuts



Add oil and butter to a hot pot.  Once the butter is melted, add the rice and onions.  Cook, stirring constantly until the onions begin to become translucent.  Add the red wine and continue stirring until it has mostly evaporated.  Add enough stock to cover the rice and stir constantly.  Once the rice has absorbed the first addition of liquid, add the same amount of liquid and repeat.  Continue adding liquid until the rice has softened the dish is very creamy, see picture.  Once you have achieved that level of consistency, fold in the mushrooms and spinch.  Turn off the heat and add the grated parm.  Serve in bowls and garnish with the blue cheese and pine nuts.


Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on reddit
Share on digg
Share on email
Share on print

1 Comment

  1. I had planned on throwing some boneless-skinless chicken thighs on the grill tonight – this will be the PERFECT accompaniment. I’ll sign my husband up for the “constant stirring”.
    Bon Appetite!

Add a Comment

Subscribe to the Blog

Sign up and get updates directly in your inbox every time a new post is published!