Cacio e Pepe Mushroom and Spinach Risotto A twist on an Italian favorite, Cacio e Pepe Mushroom and Spinach Risotto made with Made in Italy Bertolli d'Italia Cacio e Pepe sauce. This flavorful, delicious meal will bring a restaurant quality dish to your home. 12 Servings 15 minutesPrep Time 30 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 jar Bertolli® d’Italia Cacio e Pepe Alfredo Sauce 1 1/2 cups onions, chopped 1 tbls fresh garlic, finely chopped 1/4 tsp crushed red pepper flakes 3 cups arborio rice 9 1/2 cups fresh mushrooms, thinly sliced 1 1/2 cups dry white wine 6 cups chicken broth Fresh spinach, julienned 1 1/2 cups chicken broth 1/4 cup butter Directions Step 1: Heat butter in stockpot until sizzling. Add onions, garlic and pepper flakes. Sauté until onions are softened. Step 2: Stir in rice to coat with butter. Add mushrooms and until softened. Add wine; cook until all liquid is absorbed. Add 1 cup broth. Stir until broth is absorbed. Step 3: Add 5 cups broth, 1 cup at a time, until rice is creamy and has absorbed all broth. Stir in Bertolli d'Italia Cacio e Pepe sauce. Step 4: For each serving, combine 1 cup risotto,1 ounce spinach and 2 tablespoons broth. Heat, stirring, until spinach is wilted. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
