Last updated on 26.11.2020
The traditional Italian risotto is very basic, just rice and mushrooms. That’s a perfectly fine risotto, creamy and tasty. I like to add a few more ingredients, which I alternate every now and then. It takes some time to cook it as you have to pay attention to the rice and stir it constantly. But the result is worth it.
The recipe is for 4 meal-size servings. Each serving (without butter) contains about 464 kcal (10 g protein, 68 g carbs, 14 g fat, 3 g fiber).
300 g (1.5 cups) Arborio rice
1.5 L (6 cups) chicken broth
125 mL (1/2 cup) dry white wine
45 mL (3 tbsp) olive oil
250 g chestnut mushrooms or portobello, thinly sliced
200 g fine green beans, cut to thirds
100 g baby spinach
2 shallots, dicedsalt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives (optional)
2 tablespoons butter (optional)
Warm olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Stir in the shallots and green beans. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes. After cooking for about 10 minutes start tasting the rice every one minute so you don’t overcook it. It should not be crunchy but still firm and nutty. You probably won’t use all the broth, that’s ok. Stir in the spinach and incorporate well until the leaves are wilted and soft, about a minute.
Remove from heat, and stir in the butter and chives. Season with salt and pepper to taste.
You can experiment with other ingredients, like chicken, butternut squash, etc.