Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from Scramble fan Debbie Lehrich's recipe. If you prefer a meatier dish, use 2 cups diced cooked chicken or turkey sausage instead of the mushrooms.
8oz. sliced cremini mushroomsor use baby bella mushrooms
1/4tsp. salt-free lemon pepper seasoning
1cupshredded or grated Parmesan cheeseplus extra for serving
1Tbsp. sherryoptional but great
Instructions
Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender.
Add the rice and stir to coat it.
Stir in the spinach, broth, mushrooms and lemon pepper. Bring it to a boil and simmer it for 7 minutes.
Stir in 3/4 cup cheese, and then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake it for 25 minutes.
Remove the pot from the oven, stir in the sherry (optional), and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with additional Parmesan cheese, if desired.
Notes
Do Ahead or Delegate: Chop the onion. Slice the mushrooms and grate the cheese, if necessary.Scramble Flavor Booster: Add 1 – 2 cloves minced garlic with the onions, and double the lemon pepper seasoning.Tip: Arborio rice is short-grain Italian rice used for making risotto. It is not to be confused with orzo, which is actually a rice-shaped noodle.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!