Welcome to my next installment of Savory Saturdays! This time I tried my hand in a risotto, inspired by the Garlic Butter Mushroom Risotto from Pinch of Yum. I have cooked all different kinds of risotto before, so the process of it was nothing new to me. I also looove making lemon risotto, if I get to it, I will also devote a Savory Saturdays post to my favorite lemon risotto recipe.
So, apart from the recipe, what else is going on right now? As you might have read in my entry New York City Calling on Wednesday, I’m leaving my little Austrian hometown very soon to go to NYC again. I’m currently sitting next to a huge pile of books for my master’s thesis that I still have to look through for useful passages, because I have to return them before I leave. Apart from that, all the other things, like getting everything together that, thinking about how to pack for winter with only 23kg take up quite some time. Having to pack one suitcase for month-long stays abroad is nothing new to me, but packing it for winter time is. It was always summer or at least spring. I might actually do a post about my in flight travel essentials for long haul flights and probably also about packing for such a long stay. I know, not everyone will be interested in that, but some people might find it interesting because they might face the same ‘challenge’. Who knows 😉
But now, let’s just jump into the deliciousness that is this Spinach Garlic Mushroom Risotto!
Spinach Garlic Mushroom Risotto
Yield: 1 serving
- 3/4 cup risotto rice
- 1/2 tbsp butter or vegan substitute*
- 1/2 tbsp olive oil*
- 1 garlic clove, crushed
- about 3 cups hot veggie broth
- 4 large white mushrooms, sliced
- 2 handful (or 2 cubes) frozen spinach
- 1 splash dry white wine (optional)
- 1 pinch of salt
- black pepper
*You could also only use olive oil – this is up to you. I simply like the taste of butter.
- Heat 1/2 tbsp of butter with 1/2 the crushed garlic in a pan and add the rice once the butter/garlic mixture is hot.
- Roast the rice until everything starts smelling good and the rice starts getting translucent.
- Add the splash of wine now (if you use some).
- Turn down the heat and start adding the veggie broth – always in small increments, so the rice is just covered in liquid.
- Stir, stir and stir and slowly add more of the veggie broth as needed – that’s how it gets all creamy.
- While you are letting the rice soak up the broth, heat a pan with the olive oil, the remaining garlic and add in the sliced mushrooms.
- When they are starting to brown, add a little bit of salt to them and also the frozen spinach.
- When all of the broth is used up and the rice is soft and creamy and the mushrooms are cooked through and the spinach heated up, serve immediately.
- If you have fresh spinach on hand put them in at the last minute, as it only takes a few seconds to wilt it down – the frozen one just takes longer to thaw, especially if you have those little frozen cubes that I had 😉
- You don’t have to use wine in this recipe, but to me it is an important part in the special flavor that risotto has – if you don’t use white wine, you should definitely add some lemon in at the end