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Marsala Risotto with Fresh Herbs

Preparation 20 minutes 2019-02-23T00:20:00+00:00 Cook Time 30 minutes 2019-02-23T00:30:00+00:00 Serves 4     adjust servings



  • 1 1/2 cups chicken stock
  • 1 1/2 cups beef stock
  • 1 tablespoon olive oil
  • 1 (8 ounce) container sliced white mushrooms
  • 1 cup sweet yellow onion, chopped
  • 1 1/2 cups fresh green beans cut into 1 1/2-inch pieces
  • 3/4 cup uncooked Arborio rice
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 1/2 cups fresh spinach leaves


In a medium saucepan combine both the chicken and beef broths.  Bring to a broil, turn down heat to a simmer.

In a large saucepan heat oil, cook mushroom, onion and green beans until tender and lightly browned.  Add rice, garlic, thyme and rosemary.  Turn heat to medium high.  Cook and stir for 2 to 3 minutes or until rice begins to brown.  Add Marsala, cook and stir until Marsalla is absorbed.

Add 1/2 cup of the broth to the rice mixture, stirring constantly.   Continue to cook and stir over medium high heat until broth is absorbed.  Add another 1/2 cup of broth to the rice mixture, repeat the process 1/2 cup at a time until all the broth has been added to the rice and is absorbed ( this should take about 20 to 25 minutes).  Turn the heat off and stir in the spinach.  Keep stirring until the spinach is wilted. 

Recipe Notes