Comments on: Spinach and Mushroom Risotto

By: beegambino

beegambino — Mon, 18 Feb 2013 01:47:24 +0000

Wonderful. I’ve made this many times.

By: kbnolan

kbnolan — Sun, 18 Sep 2011 19:55:57 +0000

Great recipe ! I have been using this recipe for about 9 months and didn’t realize I never reviewed it. This was my first try at risotto and it comes out excellent everytime I make it. As Brandybrooke says, the only thing I change, as in everything else that has onion & garlic, is to cook the onion first then add the garlic so the garlic doesn’t burn. Sometimes I use sliced baby portobells’s instead of regular white mushrooms – they have a richer flavor. I also usually have baby spinach in the house so that’s what I use instead of regular spinach. Thanks for a great recipe !

By: jennyann

jennyann — Tue, 15 Feb 2011 17:06:59 +0000

I bought my boyfriend a Le Creuset Dutch Oven for Valentine’s Day (he’s the cook, I’m the baker) and I found this recipe to cook in it. We both thought it was delicious and we will definitely be making it again!

Tha only thing we did differently is we used 1/2 cup of wine and the rest low sodium chicken broth. We ended up using nearly 4 cups of liquid to get the risotto to the perfect consistency.

By: brandybrooke

brandybrooke — Fri, 25 Jun 2010 14:08:23 +0000

My husband doesn’t like pasta and rice and I love pasta and rice. I made this and he ate all of it. He loved it and asked for it again on his birthday! So…5 mitts!

It was simple to make and totally delicious. You can taste all the different ingredients. I have made it at least four times in as many months.

The only thing I did different was saute the onion before the garlic, only because my father taught me always onion first and I just can’t stop doing that.