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Spinach and Porcini Mushroom Risotto

Serves 4 to 6
Time 45 min
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.
Special Diets:
Ingredients
  • 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 cups 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 cups 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