Spinach and Porcini Mushroom Risotto

Spinach and Porcini Mushroom Risotto

Serves 4 to 6
Dried porcini mushrooms are particularly tasty since their flavor is concentrated. Simply plump them up in a bit of hot water before using, which yields a terrific mushroom broth for the recipe, too.
  • 1/3 cup dried porcini mushrooms
  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked Arborio rice
  • 1/3 cup Marsala wine
  • 1/3 pound Canadian bacon, diced
  • 2 1/2 cup low-sodium chicken broth
  • 2 cups chopped fresh spinach
  • 1/3 cup shredded aged Gruyère cheese
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Soak dried mushrooms in 1 cup very hot water for 5 minutes. Strain and reserve the liquid in a bowl. Chop mushrooms and set aside in a second bowl.

Heat butter in a large skillet over medium heat. Add onions and garlic and cook for about 3 minutes, until the onions are translucent. Add rice and cook, stirring continuously, coating the rice with butter, for 3 minutes. Next, add Marsala and continue stirring until the liquid is completely absorbed, about 1 minute.

Stir in bacon, mushrooms and reserved mushroom liquid. Continue stirring until liquid has been absorbed. Continue by adding the broth, 1/2 cup at a time, stirring continuously, until all the liquid has been absorbed. The mixture should get creamier as you stir, and the total cooking time should be about 30 minutes. When the rice is cooked (it will be tender but still al dente), turn off the heat, stir in the spinach and cheese and season with salt and pepper. Serve immediately.
Nutritional Info: 
Per Serving: 270 calories (110 from fat), 12g total fat, 6g saturated fat, 40mg cholesterol, 940mg sodium, 25g carbohydrates, (2 g dietary fiber, 2g sugar), 14g protein.
Special Diets: 

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