"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
I cheated! That’s right, now the world knows (or at least the 2 people who read my blog). I LOVE risotto and if it’s a menu option when I eat out, I order it. And I’ve long bemoaned that I didn’t know how to make it. The other day I decided to dig around for a risotto recipe and you know what? That stuff is not so easy to make, the knowledge of which nearly dashed my dreams of creamy, ricey heaven. You guys know by now that I’m a big fan of easy meals – eats that you can toss in a skillet, slow cooker recipes, and anything I can chop up, season, and roast in the oven – I’m all over that. But this risotto thing looked difficult. So I said, “The heck with it, I’m going to do my own version.” Gluten-free and vegetarian eaters, rejoice! May I present to you my easy, totally inauthentic, and quite delicious mushroom and spinach ‘risotto’.
What you need:
What you do:
In a quart sauce pan, bring 2 c. of water to a boil over high heat. Drizzle in olive oil and sea salt to taste. When the water reaches a rolling boil, add rice. Cover with a lid and let boil down. When water boils down, add 1 c. of additional liquid (water or broth).
Continue to add 1 c. of liquid as the water boils off. The rice will absorb the moisture. Add in the white wine and let boil off.
Reduce heat to medium. Add in mushrooms and spinach. Can add more liquid if needed to prevent rice from burning. Mix well. When spinach wilts and mushrooms have given off moisture, add in cheese. Mix well.
The whole boiling down/adding liquid process can take about an hour but thankfully this dish doesn’t have to be baby-sat so you’ll have time to cook up an entrée and a veggie while you’re at it!
Let cool. Enjoy with a glass of the white wine.
We had the risotto on the side of herb-encrusted lamb and roasted aspargus. So YUM!