Y’all. I went through my about 8 different titles before settling on the “side dish” addition. It started as salad…but that was before I tasted it warm. Then I decided that salad was the wrong and perhaps pilaf would be better. But then I tasted it after it had chilled. And I was back to salad. Then I thought this would make the perfect lunch for a chilly fall day. But it’s still really hot here and thought it would make a great chilled lunch for a hot fall day.
See why this was so hard for me.
So I settled on the generic “side dish”…but eat it as you wish, when you want. For breakfast, lunch, dinner, as a side, as a salad. I hope you enjoy it!
P.S. This would be a great gluten-free alternative to stuffing…holidays will be here before we know it!
Arborio & Mushroom Fall Side Dish
Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 Tbsp. minced onion, or 1 small onion, finely chopped
- 1 tsp. dried basil
- 1 cup Arborio rice
- 2 cups chicken broth (plus 1 cup water)
- 1 tsp. olive oil
- 8 oz. baby bella mushrooms, chopped
- 10 oz. fresh spinach leaves
- Salt and pepper
- 1 sweet apple, such as honeycrisp, peeled and chopped
Instructions
- Heat the butter and olive oil in medium saucepan.
- Add the onion and basil and saut for 2 minutes.
- Stir in the arborio rice and then quickly pour in the 2 cups of chicken broth. Bring to a boil and let the broth soak into the rice.
- Then add the 1 cup of water and continue cooking until it has been absorbed.
- Meanwhile, saut the mushrooms in the olive oil for 2 minutes, then add the spinach and cook until most of the leaves have wilted. Transfer to mixing bowl.
- Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach. Season with salt and pepper.
- Stir in the apple pieces.
- Serve Arborio & Mushroom Fall Side Dish warm with chicken, or chilled for a quick lunch.
Originally posted on Mushroom Channel here.
Lorraine says
Looks like a mushroom and spinach risotto to me! 😀