Mushroom and Spinach Risotto
Indulge in a comforting and creamy Mushroom and Spinach Risotto, slow-cooked with Arborio rice, earthy mushrooms, and fresh spinach. This savory dish is elevated with a touch of Parmesan cheese, making it a perfect choice for a rich and satisfying meal.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 cups Arborio rice
4 cups vegetable broth
1 cup white wine
1 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 cups fresh spinach, chopped
Salt and pepper to taste
Instructions
1. Heat olive oil and butter in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 7 minutes.
3. Add the Arborio rice to the pan, stirring to coat each grain with the oil and butter. Cook for 2-3 minutes.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Gradually add vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes.
6. Once the rice is creamy and al dente, stir in fresh spinach and cook until wilted, about 3 minutes.
7. Remove from heat and stir in Parmesan cheese, adding salt and pepper to taste.
8. Serve immediately, garnished with extra Parmesan cheese if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a pan over low heat, adding a splash of broth or water to restore creaminess, and stir until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/mushroom-and-spinach-risotto
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
