Tuesday, October 26, 2010

Portabella and Fresh Spinach Risotto with Goat Cheese Cream

My friend Brook shared this with me, so glad she did. I had a friend in town that is on a Gluten Free diet. This dish was a huge hit. Super yummy!

Portabella and Fresh Spinach Risotto with Goat Cheese Cream
via The Gloriously Gluten-Free Cookbook

6 Tbsp olive oil
4 large portabella mushrooms, diced
1 cup diced yellow onion
2 garlic cloves, minced
1 1/2 cups Arborio rice
5 ups vegetable stock
1 cup grated or crumbled goat cheese
1/2 cup freshly grated Parmesan
1 pound fresh spinach
Salt and freshly ground black pepper

1. In a medium saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms, onions, and garlic and cook, stirring, until the onions turn translucent, 5 to 7 minutes. Add the rice and remaining 3 tablespoons of oil and cook, stirring constantly, for 2 to 3 minutes.

2. Slowly add the stock, 1 cup at a time, and cook, stirring constantly, allowing the liquid to absorb before adding another cup of the stock. Continue until all the stock is added; this should take 12 to 15 minutes in total.

3. Gently stir in both cheeses. Cook, stirring, until the cheese is melted, about 2 minutes. Add the spinach and cook, stirring, until wilted. Add salt and pepper to taste.

4. Allow the risotto to cool for 2 to 3 minutes before serving.

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