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
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Ingredients
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2 tablespoons
Extra Virgin Olive Oil
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1 bunch
SCALLIONS (chopped)
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3 pieces
Celery (chopped)
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8 ounces
Mushrooms, any kind (I like bella), washed and sliced
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16 ounces
fresh baby Spinach, washed and drained
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1 1/2 cups
Arborio Rice
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1-3 pinches
Slap yo Mama seasoning (hot)
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6 cups
Low sodium Chicken Broth (I purchase the carton. One whole carton usually works if I don't have homemade on hand)
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1/8 cup
heavy whipping cream
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1 or 2 handfuls
Gran Padano Parmesan Cheese (shaved)
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3 pieces
garlic (chopped)
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2 tablespoons
Butter
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1-2 pinches
sea salt
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3 ounces
white wine (I use a sweeter wine like reisling or moscato)
Directions
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Heat oil in heavy skillet
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Add scallions for one minute cooking over medium heat
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Add celery and cook for about 2-3 minutes
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Add mushrooms and baby spinach and cook for about another 2 minutes
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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.
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Add the butter, stir till melted
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Finish off with the Gran Padano Parmesan Cheese.
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Plate up and serve with a nice piece of thick hard crusted bread.
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