Risotto with Scallions, Mushrooms and Spinach

  • 4 tbsp. olive oil
  • 1 medium onion
  • kosher salt and Pepper
  • 2 clove garlic
  • ¾ c. arborio rice
  • ¾ c. dry white wine
  • 3½ c. low-sodium vegetable broth
  • ¼ c. grated Romano cheese
  • 1 package button mushrooms
  • 4 c.  spinach, washed and chopped
  • 2 scallions

Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.

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