Wednesday, February 24, 2010

Brocolli & Mushroom Risotto

What's better or more comforting than risotto? Not much.
I had broccoli, baby spinach, a huge portobello cap, a shallot and garlic, so I chopped (broccoli), minced (garlic & shallot) and sliced (portobello & spinach) and sauteed in evoo on the side while making my risotto. I also had leftover champagne, so instead of adding the "usual" white wine, I added champagne and then at the end when the risotto was ready, I added the sauteed shallot, garlic, broccoli and mushroom, as well as the fresh spinach (to wilt) and stirred together. I also added basil and a little bit of shredded swiss cheese.


Warm, gooey and the ultimate comfort food.

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