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Mushroom and Green Onion Risotto Flavored with Thyme and Oregano https://www.metro.ca/userfiles/image/recipes/risotto-aux-champignons-et-oignons-verts-aromatise-au-thym-et-origan-10811.jpg PT30M PT25M PT55M
Chop green onions and garlic.Slice the mushrooms.Remove thyme leaves from sprigs.Heat the olive oil in a saucepan over medium-high heat.Add the green onions, garlic and mushrooms and brown for 2 minutes.Add the rice, coat well and cook 1 minute longer.Deglaze with white wine and stir well.When the wine is almost all absorbed, add vegetable broth, thyme leaves and oregano.Reduce to medium-low heat and cook, stirring constantly for 20 minutes until rice is cooked and creamy.Add spinach and stir well.Remove from heat and add Parmesan.Season with salt and pepper.Mix and serve immediately with lemon zest on top.Source: Missfresh.com
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1 Tbsp. (15 mL) vegetable broth base 65 g baby spinach 175 g white mushrooms 1/2 lemon 3 tasses (750 ml) water for vegetable broth 4 garlic cloves 2 tsp. (10 mL) olive oil 2 green onion 2 tsp. (10 mL) dried oregano 50 g parmesan 1/2 cup (125 mL) arborio rice 4 g thyme 1/4 tasse (60 ml) cooking white wine
Mushroom and Green Onion Risotto Flavored with Thyme and Oregano

Mushroom and Green Onion Risotto Flavored with Thyme and Oregano

Rate this recipe
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2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    vegetable broth base
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    GO BIO BROTH CUBES

    GO BIO BROTH CUBES

    2 for $5.00

    54 - 66 g SELECTED VARIETIES OR 2.99 EA.


    PACIFIC FOODS SOUP AND BROTH

    PACIFIC FOODS SOUP AND BROTH

    $4.99 ea.

    946 ml - 1 L SELECTED VARIETIES


  • 65 g
    baby spinach
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    ATTITUDE SALADS

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    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


  • 175 g
    white mushrooms
  • 1/2
    lemon
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    2 lb PRODUCT OF SOUTH AFRICA ORGANIC RASPBERRIES 170 G PRODUCT OF U.S.A. OR MEXICO CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 3 tasses
    (750 ml)
    water for vegetable broth
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  • 4
    garlic cloves
  • 2 tsp.
    (10 mL)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2
    green onion
  • 2 tsp.
    (10 mL)
    dried oregano
  • 50 g
    parmesan
  • 1/2 cup
    (125 mL)
    arborio rice
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    SAVE $1.00
    RISO SCOTTI RISOTTO

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    210 g SELECTED VARIETIES


    LUNDBERG JASMINE RICE

    LUNDBERG JASMINE RICE

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    907 g SELECTED VARIETIES


    BEN'S ORIGINAL BISTRO EXPRESS INSTANT RICE

    BEN'S ORIGINAL BISTRO EXPRESS INSTANT RICE

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    SELECTION LONG GRAIN RICE

    SELECTION LONG GRAIN RICE

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    900 g SELECTED VARIETIES


    SAVE 98¢ ON 2
    KNORR SIDE KICKS, BEN'S ORIGINAL FAST & FANCY INSTANT RICE OR LIPTON SOUP MIX

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  • 4 g
    thyme
  • 1/4 tasse
    (60 ml)
    cooking white wine
Imprimer ma sélection

Preparation

Chop green onions and garlic.

Slice the mushrooms.

Remove thyme leaves from sprigs.

Heat the olive oil in a saucepan over medium-high heat.

Add the green onions, garlic and mushrooms and brown for 2 minutes.

Add the rice, coat well and cook 1 minute longer.

Deglaze with white wine and stir well.

When the wine is almost all absorbed, add vegetable broth, thyme leaves and oregano.

Reduce to medium-low heat and cook, stirring constantly for 20 minutes until rice is cooked and creamy.

Add spinach and stir well.

Remove from heat and add Parmesan.

Season with salt and pepper.

Mix and serve immediately with lemon zest on top.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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