Dinner

Wild Rice Risotto with Spinach and Mushrooms is for Dinner.

Wild Rice Risotto with Spinach and Mushrooms takes 5 minutes to prepare.

Wild Rice Risotto with Spinach and Mushrooms takes 45 minutes to cook.

Wild Rice Risotto with Spinach and Mushrooms makes 4 servings.

The ingredients for Wild Rice Risotto with Spinach and Mushrooms are:

1 T olive oil
5 cloves garlic, minced
1/4 c. onion, diced
1 c. wild rice
2 c. vegetable (or chicken) stock
1/2 c. diced mushrooms
1 c. frozen spinach
Chopped herbs (i used parsley and oregano)
Dash Pepper

Here is how you make Wild Rice Risotto with Spinach and Mushrooms:

Heat oil in pan over low heat. Add onions and garlic. Move to side of pan when they start to become translucent. Add rice to pan, stir to coat in oil and veggies, and lightly toast for a minute or two. Add about about a 1/2 cup of the chicken stock, and cook slowly over medium low heat until absorbed by the rice. Continue to add chicken stock by about half cup fulls until rice is nearly cooked. Be patient with this, wild rice takes longer to cook than traditional risotto. Also, you may not need all of the stock. Add mushrooms (you can saute them first if you prefer) and spinach to the pan along with the last 1/2 cup of chicken stock.When ready to serve, remove from heat. Stir in chopped herbs and pepper.If you don't mind a few more calories, substituting a ladle or two of dry white wine for the chicken stock is excellent. Also, I'll sometimes toast some pine nuts for a garnish.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KMKANE15.

The nutritional information for Wild Rice Risotto with Spinach and Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 107.6

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 739.1 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 2.6 g
• Protein: 3.8 g

The dietary needs meet for Wild Rice Risotto with Spinach and Mushrooms is Vegan