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Spinach and mushroom risotto (core)




Source of Recipe


WW Community


List of Ingredients




1/4 c wild rice, soaked**
1/2 c brown rice**
Chicken broth to cook rice
1/2 of a 10 oz package of frozen chopped spinach, thawed
2 TBS olive oil
4 c. mushrooms, your choice (I used 1/2 cremini and 1/2 shiitake), chopped
3 shallots, sliced
1/4 tsp nutmeg
1/4 tsp pepper
1/2 tsp salt

Recipe



Cook rices separately according to their package directions, substituting chicken broth for water. Meanwhile, squeeze all moisture out of spinach; chop more finely. In a skillet, heat oil; saute mushrooms and shallots until tender. When rices are done, stir in chopped spinach and sauteed vegetable mixture. Heat 2 minutes to heat through, season with nutmeg, pepper and salt, and serve. Makes 6 side dish servings.