Risotto!

Another successful dinner prepared by Chef Choi compliments of The Pregnancy Cookbook.  This flavorful risotto is rich in carbohydrates, fiber, and iron, the perfect combination for the third trimester!!

Risotto with White Beans, Spinach and Shiitake

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 main-course servings

Ingredients:

• 1 tablespoon olive oil
• 4 cloves garlic, peeled and finely chopped
• 12 ounces shiitake, stems discarded, caps slicked
• Sea salt
• 1 pound spinach, washed, spun dry, trimmed, and roughly chopped
• 6-8 cups chicken stock or broth
• 1 tablespoon unsalted butter
• 1 Spanish onion, peeled and diced
• 2 cups arborio rice
• 2 cup dry white wine
• 1 (16 ounce) can cannellini or navy beans, drained and rinsed
• 1 cup grated Parmesan
• Black pepper

1. Heat the olive oil in a Dutch oven (or pan) over medium heat.  Add the garlic and saute it, stirring often, until it is soft.  Add the shiitake and a dash of sea slat.  Saute until the mushrooms are soft and all of their liquid has evaporated.  Add the spinach and saute, stirring constantly, until it has wilted.  Transfer the mixture to a bowl and set aside.
2. Pour the broth into a large saucepan, bring it to a boil, and reduce the heat to a low simmer.
3. Heat the butter in the Dutch oven (or pan) over low heat.  Add the onion and saute it until it is soft.  Add the rice, combining it well with the onion and saute, stirring constantly, until the rice is lightly toasted, about 1-2 minutes.  Increase the heat, add the wine, and simmer the liquid until it has been absorbed by the rice. 
4. Add 1 cup of the hot broth and stir well.  Simmer until the liquid is almost completely absorbed, stirring often to prevent the rice from sticking.  Add another 1 cup of broth, and repeat the procedure.  Continue adding the broth 1/2 cup at a time, stirring the rice well and often.  Add broth only after the previous amount has been almost fully absorbed.  The rice is done when it is creamy and tender but slightly firm.  It will take approximately 20-25 minutes. 
5. Remove the rice from the heat and stir in the beans and mushroom-spinach mixture.  Add the Parmesan, season with sea salt and black pepper, and serve immediately.