Add the butter to the pot and stir to coat the rice. Ingredients: 1 cup dry quinoa 2 cups water 1 teaspoon coconut oil 1/2 yellow onion, chopped 2 garlic cloves, minced 8 oz sliced mushrooms 2 tablespoons tamari or soy sauce* 1/2 cup water salt and black pepper 1 cup spinach, roughly chopped *For a soy-free dish, try using coconut aminos instead. Add the chopped spinach and grated parmesan to the risotto and stir until the spinach has wilted into it. Season, to taste, with salt and freshly ground black pepper. ... Add the garlic and mushrooms. Add 2 tbsp of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. The risotto has completed cooking when the rice is still slightly chewy but not hard, and the dish has a thick oatmeal consistency.
Mushroom & Spinach Quinoa Risotto Serves 2.

This creamy and savory risotto can go with almost any dish. Creamy risotto rice, mixed with convenient and flavour packed dried mushrooms, iron rich spinach and topped with some Parmesan and parsley. Stir in the spinach and the butter, remove from the heat, cover and set aside for a few minutes. Be the first to review this recipe.

Add the onion and mushrooms to the pressure cooker with the rice, umami powder, 2¾ cups [5½ cups] water, and ¼ cup [½ cup] white wine (from your pantry) or additional water; season with salt and pepper.
Add the spinach, and stir to wilt for a few minutes. Creamy Spinach & Mushroom Risotto. Directions: Open the pot and stir the rice to find and remove the stems from the thyme. When the cooking time is up, quick release the pressure. Now the work begins: add the simmering vegetable broth a ladle at a time. To make this risotto in a pressure cooker, prep the onion, mushrooms, and parsley as instructed; set aside the parsley for garnish. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned and softened, 3 to 4 minutes. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir through. Mushroom and Spinach Risotto is hearty, cold weather comfort food at its best. How to Make Mushroom and Spinach Risotto Dice your celery and onions finely. Start with Zatarain's Yellow Rice and add mushroom, spinach, onion, heavy cream and Monterey Jack cheese for a side that will get as much attention as the main dish. Set your Instant Pot to saute on high. Ingredients 2 tablespoons butter ½ cup sliced mushrooms ½ cup chopped onion 2 ½ cups water 1 (8 ounce) package ZATARAIN'S® Yellow Rice ½ cup heavy cream ½ cup shredded Monterey Jack cheese 1 cup baby spinach leaves Mushroom and Spinach Risotto. Working in batches if needed, stir in the spinach … An easy weeknight meal, but special enough for date night too. Recipe by Ex-Pat Mama. Pour the wine over all, stirring constantly until it is completely absorbed.