Fall

Risotto with Scallions

by:
April 18, 2014
0
0 Ratings
  • Serves 4-6
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

Ingredients
  • 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)
In This Recipe
Directions
  1. Heat oil in heavy skillet
  2. Add scallions for one minute cooking over medium heat
  3. Add celery and cook for about 2-3 minutes
  4. Add mushrooms and baby spinach and cook for about another 2 minutes
  5. 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.
  6. Add the butter, stir till melted
  7. Finish off with the Gran Padano Parmesan Cheese.
  8. Plate up and serve with a nice piece of thick hard crusted bread.
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