Prep time
15 MIN
Total time
1 H



  1. Heat 2 tbsp oil in heavy bottom sauce pot over medium heat and sauté mushrooms,about 4-6 minutes. Remove mushrooms from pan and set aside.
  2. Add 2 tbsp of oil and sauté onion until soft,1-2 minutes. Add garlic and cook 1 minute more.
  3. Add rice and stir to coat with oil,add wine and cook until wine is absorbed.
  4. Add stock ¼ cup at a time,stirring frequently,adding more as it is absorbed by the rice until all the stock is absorbed; about 30-35 minutes over medium heat. Rice should be creamy in appearance,firm,but not crunchy.
  5. Remove from heat and stir in butter and cheese,then stir in parsley,mushrooms and spinach. Serve immediately.

Recipe tips

  • Try experimenting with different greens in this dish like curly endive or swiss chard.
  • If you are feeling really adventurous,spread the risotto onto a baking sheet and allow it to cool. Then form the risotto into puck like patties and fry them. Use these as the starch component of a larger dish.

Recipe Made With

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock


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