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Arborio & Mushroom Fall Side Dish

Prep Time10 mins
Cook Time20 mins
Servings: 4 persons

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.