Print
Arborio & Mushroom Fall Side Dish
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Total Time 30 minutes
  • Yield 4 1x
Author Mushroom Council

Serve Arborio & Mushroom Fall Side Dish warm with chicken, or chilled for a quick lunch.

Create A List

Make a list for the store or order online.

Ingredients

Scale
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoon minced onion, or 1 small onion, finely chopped
  • 1 teaspoon dried basil
  • 1 cup Arborio rice
  • 2 cups chicken broth (plus 1 cup water)
  • 1 teaspoon olive oil
  • 8 ounces baby bella mushrooms, chopped
  • 10 ounces fresh spinach leaves
  • Salt and pepper
  • 1 sweet apple, such as honeycrisp, peeled and chopped

Instructions

  1. Heat the butter and olive oil in medium saucepan.
  2. Add the onion and basil and sauté for 2 minutes.
  3. 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.
  4. Then add the 1 cup of water and continue cooking until it has been absorbed.
  5. Meanwhile, sauté 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.
  6. Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach.
  7. Season with salt and pepper.
  8. Stir in the apple pieces.

Collections

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers

@mushroomcouncil