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Hearty Wild Mushroom Risotto


Occasionally Vegetarian ----sent in by Justina

A delicious mushroom and rice combination with gourmet touches.


½ ounce dried porcini or other dried
wild mushrooms, chopped
¼ cup dry sherry*
30 ml2 tablespoons olive or vegetable oil
3 (14 ½ -ounce) cans low sodium
vegetable broth heated
170 g6 ounces (1 1/2 cups) button mushrooms,
sliced 1/8-inch
79 ml1/3 cup freshly grated Parmesan cheese (we use nutritional yeast instead)
240 ml1 cup uncooked Arborio rice
1 head Roasted Garlic (3 T bottled roasted Garlic)
10 ml2 teaspoons chopped fresh rosemary**
140 g5 ounces (21/2 cups) crimini mushrooms, sliced 1/8-inch
470 ml2 cups chopped fresh spinach leaves
15 ml1 tablespoon olive or vegetable oil
59 ml 1/4 cup chopped onion


In small saucepan combine dried porcini mushrooms and sherry; cook over high heat until mixture comes to a full boll. Remove from heat; let stand 30 minutes or until sherry is absorbed. Set aside.

Meanwhile, in Dutch oven heat 2 tablespoons oil; add crimini mushrooms, button mushrooms and onion. Cook over medium heat, stirring occasionally, until softened (8 to 10 minutes). Remove from pan; set aside.

In same pan heat 1 tablespoon oil; add rice, roasted garlic pulp and rosemary. Continue cooking, stirring constantly, 1 minute. Add ½ cup broth. Continue cooking, stirring constantly, until broth is absorbed (2 to 3 minutes). Continue adding broth, ½ cup at a time, until broth is absorbed and mixture is creamy (30 to 35 minutes).

Stir in porcini mushrooms, mushroom-onion mixture and spinach. Continue cooking, stirring constantly, until spinach wilts and mixture is well mixed. Stir in Parmesan cheese (nutritional yeast). Salt and pepper to taste.


Serves 6 as a main dish; 8 side dish servings.
* ¼ cup water can be substituted for 1/4 cup sherry.
** ½ teaspoon dried rosemary can be substituted for 2 teaspoons chopped fresh rosemary.
TIP: 4½ cups (8 ounces) button or other mushrooms, sliced 1/8-inch, can be substituted for ½ ounce
Dried porcini mushrooms, 2 ½ cups crimini mushrooms and 1½ cups button mushrooms.

Major Ingredients: