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Jackie's Favorite Risotto

VegetableStove-TopGastro-Pub

Time: 45 minutes

Yield: 8 servings

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About

Here's to one smart lady! Jackie's Favorite Risotto is a side dish that is so full of flavor, you may just opt to eat it alone! Fresh mushrooms and onions are tenderly cooked with Arborio rice, white wine, and the perfect blend of seasonings. They're mixed with fresh baby spinach, sweet peas, and just the right amount of Parmesan cheese, all melded together to make the best, most accommodating side dish that any main meat is sure to love. This beloved socialite would not steer you wrong! Jackie's Favorite Risotto is a superb addition to add to any meal to keep things fresh and exciting. Jackie knows!

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Ingredients

  • 1 (32-ounce) carton vegetable stock
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 2 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 1/2 cups Arborio rice
  • 2 cloves garlic, minced
  • 1/2 cup white wine or vegetable stock
  • 1 teaspoon dried thyme
  • 3 cups fresh baby spinach
  • 1 cup frozen peas
  • 3 tablespoons parmesan cheese, grated
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Step 1 -In a large saucepan over medium-high heat, add the vegetable stock and the water and bring to a simmer. Keep it hot on the burner.

Step 2 -In a Dutch oven over medium-high heat, heat the olive oil.

Step 3 -Add the mushrooms and the onions to the oil and cook, stirring occasionally, until they are tender, about 5-7 minutes.

Step 4 -Add the Arborio rice and the garlic to the mushroom-onion mixture and cook, while stirring, until the rice is coated in the oil, about 1-2 minute.

Step 5 -Add the wine and the thyme to the rice mixture, then reduce the heat to a simmer. Cook, while stirring, until the wine is absorbed.

Step 6 -In 1/2-cup increments, add the hot vegetable stock-water mixture to the rice mixture and stir after each addition. Cook the risotto mixture until the liquid is absorbed, and the risotto is creamy and tender, but firm to the bite.

Step 7 -Add the baby spinach, the peas, the parmesan cheese, the red wine vinegar, the salt, and the black pepper to the risotto and cook until it is heated through.

Step 8 -Serve.

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