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Creamy Mushroom and Spinach Risotto

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A comforting and flavorful risotto dish that blends earthy mushrooms with vibrant spinach for a satisfying meal.

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups fresh spinach
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the broth: In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm during the risotto cooking process.
  2. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1 minute.
  3. Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 7-10 minutes until they are golden brown and tender. Season with salt and pepper to taste.
  4. Toast the rice: Stir in the Arborio rice, allowing it to toast for about 1-2 minutes.
  5. Add the wine: Pour in the white wine, stirring continuously until it has mostly evaporated.
  6. Add broth gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more, which should take about 20 minutes.
  7. Stir in spinach and cheese: When the rice is nearly done, fold in the fresh spinach and Parmesan cheese until the spinach has wilted and cheese has melted.
  8. Finish and serve: Taste and adjust seasoning with salt and pepper if necessary. Serve immediately with extra Parmesan on top if desired.

Notes

For a creamy vegan alternative, use coconut milk in place of cheese. Don’t rush the process; allow the rice to absorb broth gradually for the best texture.

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