Spinach And Mushroom Risotto
Posted Oct 21st, 2016
1 package baby portobello mushrooms, sliced
2 Tablespoons Clearly Organic Sunflower Oil
1 package Clearly Organic Mushroom Risotto
3 cups spinach leaves
1/4 cup feta cheese, crumbled
Cook Clearly Organic Mushroom Risotto according to package in a Dutch oven. While risotto is cooking. Place 2 Tablespoons Sunflower oil in a separate sauté pan. Slice baby portobello mushrooms and place them in the sauté pan over medium heat. Sauté for 5 minutes stirring occasionally. Remove mushrooms from heat and set aside until risotto is done cooking. Remove risotto pot from the heat and fluff rice with a fork then add 3 cups of spinach leaves to the Dutch oven. Add sautéed mushroom to the Dutch oven and gently stir until contents are evenly distributed. Cover pot and allow spinach to slightly wilt. Just before serving stir contents and add feta cheese.