The fall season’s arrival has brought a chill in the morning and evening air. That change is always exciting as it signifies the start of the fun holidays and cozy moments that come with the autumn season.
We took an evening stroll yesterday and stopped by to see my two adorable grandnieces, who were buzzing with excitement about their Halloween costumes. We were greeted at the door with the younger one decked out in a blue sequin evening gown and both of them clacking along the wood floor in sparkly kitten-heeled shoes adorned with big rhinestone hearts – one wearing a pair in turquoise and the other in a sunny yellow. It’s heartwarming to see their enthusiasm and so much fun to soak up that youthful energy.
We’re looking forward to more cooler days, fall colors, and cherished family gatherings over the next few months. We’re also indulging in simple yet substantial warming meals. One such dish is this Spinach Risotto. Topped off with garlicky mushrooms and a perfectly soft-boiled egg, it transforms into a complete and utterly satisfying meal that’s easy to prepare. A scoop of Mascarpone gives the dish such a creamy texture and lovely flavor that you’ll want to make this recipe over and over again.
- 10 ounces washed spinach
- 5 tablespoons unsalted butter
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup grated Parmesan cheese
- 1 teaspoon fine sea salt, more as needed
- ⅓ cup mascarpone cheese
- 4 cups vegetable broth
- Melt 2 tablespoons of butter in a saucepan.
- Add the spinach and toss over medium heat until it wilts.
- Place the cooked spinach into a food processor and pulse it until it becomes a smooth puree (add a bit of the broth to the spinach if you need to in order to get it to puree). Set aside.
- In a large saucepan over medium heat, melt the rest of the butter and add the onions.
- Sautee the onions for a few minutes, and then add the rice.
- Stir the onion and rice until the rice turns a light golden color, about 5-7 minutes.
- Add the garlic, salt, and pepper, cook for a minute or two, and then pour about ½ cup of broth onto the rice.
- Stir the rice until the broth is absorbed, then add more broth, a little at a time, until you have used all the liquid and the rice is just tender but not soggy.
- Spoon the spinach puree, mascarpone cheese, and parmesan into the risotto and mix until combined.
- Place into individual bowls and garnish with Garlic Mushrooms and a half or whole Jammy Soft-Boiled Egg.
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter
- 1-2 cloves garlic, minced
- Salt and pepper to taste
- Melt the butter in a large sauté pan.
- Add the sliced mushrooms and cook over medium to high heat, stirring occasionally, until most of the liquid from the mushrooms has evaporated and the mushrooms are nicely browned.
- Turn the heat down to low.
- Sprinkle the minced garlic over the mushrooms, mix to distribute, and sauté for one to two minutes.
- Remove from heat, season with salt and pepper, and serve.
Learn how to make a perfectly boiled Jammy Soft-Boiled Egg by clicking here.
Enjoy.
How might one incorporate lobster into this risotto???
Hi Isaac. I think it would probably be best to serve it with the risotto and not try to incorporate it into the risotto. It would taste delicious and look beautiful to top the risotto with lobster meat. Eva
Another beautiful recipe, Eva Marie. I love risotto, and I am always interested in recipes. I think my attempts are “so-so” but I love it so much I keep trying! I’ll definitely try this very tasty recipe! 😉