Creamy Mushroom and Spinach Risotto (Krämig Svamp- och Spenatrisotto)
Krämig Svamp- och Spenatrisotto, or Creamy Mushroom and Spinach Risotto, is a classic Swedish dish that combines the earthy flavors of mushrooms with the freshness of spinach in a creamy and comforting rice dish.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the mushrooms to the pot and cook until they release their liquid and become golden brown.
- Stir in the Arborio rice and cook for 1-2 minutes until the grains are coated with oil.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- Once the rice is creamy and al dente, stir in the fresh spinach until wilted.
- Remove the pot from the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with extra Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Wooden spoon Measuring cups and spoons Cheese grater
Tools
Cutting board Chef's knife Saucepan
Serving suggestions
Serve the Krämig Svamp- och Spenatrisotto as a main course with a side of crusty bread and a simple green salad.
Tips & tricks
For extra flavor, you can add a splash of truffle oil or a sprinkle of fresh herbs such as parsley or chives before serving.
Cost
$15