Subtotal

Risotto with Scallions

By edwina7800 • April 18, 2014 • 0 Comments

⎙

Author Notes: This recipe is a take off from a traditional risotto dish which was served in my family as a first course when I was growing up. Since I started eating healthy and focusing my diet mainly on fresh organic vegetables, I modified a traditional risotto dish with a few embellishments of my own for an outstanding result. This dish was always welcomed on a cold, misty day. Enjoy! —edwina7800

Serves 4-6

2 tablespoons Extra Virgin Olive Oil
1 bunch SCALLIONS (chopped)
3 pieces Celery (chopped)
8 ounces Mushrooms, any kind (I like bella), washed and sliced
16 ounces fresh baby Spinach, washed and drained
1 1/2 cups Arborio Rice
1-3 pinches Slap yo Mama seasoning (hot)
6 cups Low sodium Chicken Broth (I purchase the carton. One whole carton usually works if I don't have homemade on hand)
1/8 cup heavy whipping cream
1 or 2 handfuls Gran Padano Parmesan Cheese (shaved)
3 pieces garlic (chopped)
2 tablespoons Butter
1-2 pinches sea salt
3 ounces white wine (I use a sweeter wine like reisling or moscato)

Heat oil in heavy skillet
Add scallions for one minute cooking over medium heat
Add celery and cook for about 2-3 minutes
Add mushrooms and baby spinach and cook for about another 2 minutes
At around the 20 minute mark the rice should be cooked and you will no longer be adding broth. Stir in the heavy whipping cream and cook for 1 minute longer.
Add the butter, stir till melted
Finish off with the Gran Padano Parmesan Cheese.
Plate up and serve with a nice piece of thick hard crusted bread.