With the last remnants of winter hanging by a thread, I will succumb with one final post to the Gods of Comfort Food. Yes, as we all bid a fond farewell to cold weather veggies I thought I would share one of my favorites that I don’t get to make all that often anymore (my kids are not fans of mushrooms). This recipe although time consuming can be made ahead and re-purposed into a second meal or appetizer, which makes it so much more appealing in my eyes. So this might not be one of those recipes that you make on the fly, but may be the perfect capstone to a Sunday evening family meal.
As we’re trying to eat a bit more meatless, I noticed that the Wynn Las Vegas has revamped their menus to include vegan and vegetarian recipes at each of their eateries. What better way to get a little bit of Vegas at home? Ok, so maybe it’s not the same, but I started with my classic mushroom risotto (one of the dishes on the Wynn’s menu), and then I decided to add some fresh spinach for a bit of texture and freshness.
- 2 cloves garlic smashed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup of red onions, diced
- 2 cups of your favorite mushrooms, cut into bite sized chunks
- 1 cup of baby spinach torn into bite sized pieces
- 1 cup of Arborrio rice
- 2 1/2 cups of vegetable stock
- 1 cup of white wine
- 2 tablespoons of cream cheese
1. In a medium saute pan on medium heat melt the butter and olive oil together. Once melted toss in the smashed garlic and onions. Lower the temperature to low and stir the onions and garlic occasionally for about 20-30 minutes until the onions are nice and caramelized.
2. Remove the onions from the pan at this point and add the chopped mushrooms to the same pan to cook over medium heat until cooked through, about 5-7 minutes.
3. Add the mushrooms to the onion mixture and then toast the rice in the same pan for about 2 minutes. Then reduce the heat to low and add 1 cup of stock and stir the rice occasionally for about 10 minutes until the liquid is absorbed. Repeat this process of one cup of liquid every ten minutes until all the liquid is absorbed and the rice is chewy.
4. Finally, add the cream cheese, the spinach, and the mushroom and onion mixture into the rice. Stir it all so that the cheese is evenly distributed. Serve with a few sliced almonds on top and Viola!
Serves: 4 entree portions