Spinach Mushroom Risotto

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 3/4 cup arborio rice
• 2 cups spinach, chopped (about 1 bunch, reserve stems)
• 2 tablespoons dried porcini mushrooms, well rinsed
• 8 ounces cremini mushrooms, sliced (reserve stems)
• 2 lemons
• 3 garlic cloves, sliced (reserve paper and ends)
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 4 cups water

Recipe

• 1 in a small pot, combine water, spinach stems, porcini mushrooms, cremini mushroom stems, garlic trimmings and zest from one lemon. bring to a boil, reduce heat and simmer for about 30 minutes. this will be your "stock" for the risotto, enhancing the mushroom and spinach flavors.
• 2 in a large skillet, heat the oil and butter over medium heat.
• 3 saute mushrooms and garlic until soft, about 5 minutes.
• 4 add rice, nutmeg, salt, pepper and garlic powder, saute until the rice is translucent around the edges - about 1 minute.
• 5 stir in the juice of 1 lemon; let cook until absorbed.
• 6 add 1/2 of the mushroom/spinach stock; let cook until absorbed.
• 7 add 1 cup of the chopped spinach leaves.
• 8 stir 1/2 cup of stock into the pot at a time, stirring until completely absorbed before adding the next 1/2 cup.
• 9 when the rice is almost cooked through (with the last addition of stock), add the juice from the second lemon, stirring until completely absorbed.
• 10 remove from heat, stir in remaining spinach and the swiss cheese.
• 11 cover, let rest for 5 minutes.
• 12 uncover and serve.