Ingredients (Note: this is for 5 servings):
4 cups Homemade Chicken StockWe just used chicken stock cubes
- 6 bacon slices, chopped
- 1 cup chopped shallots
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 4 garlic cloves, minced
4 ounces6 ounces cremini mushrooms, sliced 4 ounces shiitake mushrooms, stemmed and sliced6 ounces portabella mushrooms 4 ounces oyster mushrooms, sliced
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/3 cup Madeira wine or dry sherry
- 4 cups baby spinach
- 1/2 cup (2 ounces) grated fresh Asiago cheese (we just used our Parmesan/asiago cheese blend)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Okay so a few changes to this recipe simply based on what our grocery store had. They didn’t have a huge selection of different mushrooms, so we just subbed the baby portabellas instead. Feel free to sub your own fav mushrooms for this one! Just make sure you stick with the right amounts since this is a big part of this meal!
The other thing we changed was not not doing the homemade chicken stock. We’ve done it before, but it just takes some time. So we use the pre-made chicken stock cubes. You can find them in the soup aisle at your grocery store. We do the low sodium kind. 1 cube = 1 cup so its nice and easy!
Lastly, we have the pre-mix blend of parmesan, asiago cheese so we just used that. We use the kraft kind and it comes in handy for lots of meals that require a little bit of shredded cheese blend.
Otherwise – we followed the recipe. Again – this was our fav meal this week.
Calories: If you split this 5 ways, this meal rings in at 405 calories. We went ahead and made all 5 servings and split it 4 ways since that seemed easier than doing a lot of math. 🙂 So that would add on another 100 calories to this meal still keeping us around the 500 mark.