Meatless Monday….any day of the week!

Monica says:

I woke up and I was craving risotto!

No kidding….couldn’t  stop thinking about it! Talk about strong Italian roots!

So I decided to scan the web and look for a recipe that included spinach. It was a must-have ingredient for me!

Lo and behold after a short while scanning recipes, I found it!

Woman’s Day never lets me down! LOVE their site and especially the recipes!

Here is what presented itself to me and I ran to the grocery store to fulfill the ingredient list. Such simple ingredients and so wholesome!

You gotta try this simple recipe!

Risotto with Scallions, Mushrooms, and Spinach

Upon reading the recipe, I did things in a little different sequence and chose to add ½ cup of veggie stock at a time, rather than all at once….the risotto came super creamy! If you have the extra time, in my humble opinion, it’s worth the effort!

Let the cooking begin!

Sauté the mushrooms in olive oil until they are happy!


Now sauté the onions and garlic…smells amazing!


Add the Arborio rice and then the white wine…oh yum!


Start adding the veggie stock a little at a time and stir often….the consistency will be smooth as silk!


Don’t these mushrooms look ready to jump in the risotto?


Incorporate the mushrooms into the risotto…it’s almost done!


Now let’s wilt the fresh organic baby spinach and pack in the vitamins!


Looks amazing, huh?


Plate and add a little Romano cheese…oh dear!


Oh…forgot to add the scallions that I cut!


They really add to the flavor profile…bon appetit!

© 2016, Monica of glutenfreedoubletalk



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