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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the water and stock to a boil, then reduce heat to low to keep warm. | 2. While the liquids are heating up, add the spinach, pine nuts, a few grates of nutmeg and a handful of Parmigiano-Reggiano to a food processor. Pulse a few times to get everything chopped up. Add a ladleful of the hot stock and water and about 1 tablespoon olive oil. Run the machine to puree and reserve. | 3. Place a large skillet with high sides over medium-high heat and add 1 tablespoon of butter and 1 tbls. olive oil. | 4. Add the onions and chopped or grated garlic, and saute until the onions begin to get tender, 4-5 minutes. | 5. Add the arborio rice and toast it in the pan, stirring constantly, for 2-3 minutes. | 6. Add the wine and cook until all the liquid is absorbed, about 1 minute. Ladle about half of the stock or broth into the pan with the rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed, 4-5 minutes. | 7. Ladle in about half of the remaining liquid and continue stirring the rice until that liquid has fully absorbed, 4-5 minutes. | 8. Ladle in the remaining stock and cook the risotto until most of the remaining liquid has been absorbed and the rice is al dente, about 7 minutes. Season the risotto with salt and freshly ground black pepper. | 9. Once you get the risotto going, place another skillet over medium-high heat with the remaining tablespoons of butter and olive oil. | 10. Add the mushrooms and cracked clove of garlic into the other pan and cook, stirring occasionally, until the mushrooms are golden brown and tender, about 10 minutes. Season with salt and freshly ground pepper, and add the balsamic. | 11. Cook about 1 minute to glaze the mushrooms then remove from heat and discard the garlic clove. Keep the mushrooms warm until the risotto is finished. | 12. Once the risotto and mushrooms have finished cooking, add the spinach puree and remaining 1/2 cup of Parmigiano-Reggiano to the risotto and give it a good stir. Spoon the risotto out onto a serving dish and top it with the glazed mushrooms. | 13. Pass additional Parmigiano-Reggiano at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock chicken	1	quart		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
spinach	2			66.0	11.7	6.6	0.9
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498
nutmeg	1	few		-	-	-	-
parmigiano reggiano cheese	1	cup	grated divided	-	-	-	-
extra virgin olive oil	3	tablespoons	divided	-	-	-	-
butter	2	tablespoons	divided	171.0	7.857	5.343	14.4
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped cracked	-	-	-	-
arborio rice	2	cups		-	-	-	-
white wine	1/2	cup		-	-	-	-
salt black pepper			ground	-	-	-	-
mushroom cap	5		brushed sliced	-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.