Directions

Prep Time: 15 minutes

Cooking Time: 45 minutes

Serves: 4

1. In a large pan heat 2tbsp of olive oil over high heat, add in the mushrooms, cook until golden brown and soft 4-5min. Remove and keep them aside, will be added to the risotto later.
2. In the same pan reduce the heat to medium, add 2tbsp of olive oil and onion and fry until translucent. 
3. Add in garlic powder and risotto rice and stir. Add 2 cup of water and cook until absorbed, stirring constantly
4. Add 1 cup of water and cook until liquid is nearly absorbed, stirring constantly
5. Add the remaining water, ½ cup at a time, stirring nearly constantly until each portion is absorbed before adding the next.
6. Add frozen McCain garden spinach, mushrooms, cream, butter, and stir until well combined. Season with salt and pepper to taste. Lower the heat and cook for 5-10min, stirring constantly. The risotto should be al dante and have a creamy texture at this point. Serve warm.
7. Enjoy with Mom, friends and family.

Recipe and Photo: @sifo_the_cooking_husband (on Instagram)

#MothersDay #Risotto #madewithmccain #GardenSpinach #FrozenAtItsFreshest