She was right!
A dozen times I have prepared that recipe in exactly the same way and been pleased as punch with the results. But this week I decided to change it up a little. We had some mushrooms left over from last week, and I didn’t want to spend the extra money on chicken. So I improvised.
Good news. It worked!
Mushroom Oven Risotto – gluten free – vegetarian
2 tbsp. butter
2 1/2 cups chicken broth (be sure it’s gluten free! I like the Pacific brand)
1 cup Arborio rice
1/2 small yellow onion, diced
8 oz. mozzarella, cubed (I used the Sargento block and cut it in half)
1 container cherry tomatoes, halved
1 bag spinach, roughly cut into smaller bite size bits
1 pkg. button or crimini mushrooms, sliced
Preheat the oven to 400 degrees. In a large (and deep) brownie pan or roasting pan, add the butter and pop into the oven to melt. Once melted, add in the onion and give it a good stir.
Then add in the broth and rice. Stir to combine and then cover your pan with aluminum foil.
Bake for 35 minutes. While this bakes, prep the rest of your ingredients.
Slice your mushrooms and slowly sauté in two tbsp. of butter for 10-12 minutes. Once they are nice and golden, turn off the heat and add your diced spinach on top. Let it sit for 5 minutes and then give it a good stir. This will wilt your spinach before you add it to the dish.
After the 35 minutes, remove the pan from the oven carefully, and remove the foil. Fluff the rice with a fork. The liquid should be sucked up and the rice cooked. Stir in the rest of the ingredients, stirring well to combine.
Pop back into the oven for another 5-10 minutes to melt the mozzarella.
Optional: Serve with a drizzle of balsamic glaze.
So dang easy and the leftovers for lunch are even better than the night before!
Happy Leap Day!