Mushroom Risotto with Spinach and Feta
(adapted from Ezra Pound Cake’s recipe)
Ingredients (serves two):
4 cups chicken stock
1/2 cup onion, diced
1 1/4 cups arborio rice
12 oz baby bella mushrooms, chopped
4 garlic cloves, minced
Salt and pepper
10 oz. fresh spinach; washed, de-stemmed, and chopped
1/2 cup crumbled feta cheese
In a soup pot, sauté the onions in olive oil over medium-high heat until golden (about 5 minutes).
Add the rice, and stir until the grains are coated with oil.
Add the stock 1 cup at a time. Cook, stirring frequently, until each cup is absorbed, before adding the next.
Continue until all of the stock is used and the rice is tender but still al dente (about 25 minutes).
Meanwhile, place a saucepan over medium heat, with 1 tablespoon olive oil.
Add mushrooms and garlic, and sauté for about 5 minutes. Season with salt and pepper.
Turn the heat down to low, and keep the mushrooms warm until the risotto is ready.
When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 more minutes.
Stir in the feta cheese.
Serve each portion topped with the sautéed mushrooms.