Don't dismiss this recipe because of the many "gourmet" ingredients, you can easily leave quite a few of them out. Its filling enough on its own, but a reduced portion makes a great accompaniment to a grilled meat or poultry.
2 large garlic - roasted
2 tablespoons olive oil
3/4 ounce dried porcini mushrooms - soaked and drained
1/2 pound mushroom
1/2 cup shallots - chopped
2 tablespoons fresh thyme - chopped
1 1/2 cups arborio rice
1/2 cup white wine
3 1/2 cups chicken broth
2 cups frozen spinach - thawed
1/3 cup blue cheese - crumbled
1/3 cup walnuts
Heat 1tablespoon olive oil in large pot, over medium high heat . Add fresh crimini mushrooms and saute , until cooked (7 minutes). Add porcini and cook 1 minute longer. Remove mushroom mixture from pot and set aside.
Heat 1 tablespoon olive oil in pot, over medium high heat. Add shallots and thyme and cook until tender (4 minutes). Add rice and mix to coat with shallot mixture. Add wine and cook until evaporated, stirring often. Remove roasted garlic pulp from bulb and mash into a paste. Add garlic paste to pot. Mix well. Add chicken broth and bring to a boil. Reduce heat to medium and cook until rice is creamy (20 minutes) Taste rice to ensure its cooked through. Add mushroom mixture, spinach, blue cheeses, and walnuts. Add salt and pepper to taste. Serve. If desired garnish with shredded Parmesan cheese.
Calories: 326 Calories From Fat: 26%
Protein: 10g Carbohydrate: 48g
Cholesterol: 6mg Sodium: 1076mg