Spinach and Mushroom Risotto
Creamy Arborio rice is slowly cooked to perfection with tender spinach and earthy mushrooms in a savory broth, creating a comforting and delicious dish that highlights the versatility of spinach.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 cup Arborio rice
4 cups chicken or vegetable broth
1/2 cup white wine
1 cup mushrooms, sliced
2 cups fresh spinach
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
2 tbsp butter
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pan over medium heat.
2. Add onions and garlic, and sauté until translucent.
3. Stir in the mushrooms, cooking until they are tender.
4. Add the Arborio rice, stirring for 2 minutes until lightly toasted.
5. Pour in the white wine, cooking until it is mostly absorbed.
6. Gradually add the broth, a ladle at a time, stirring regularly, allowing each addition to be absorbed before adding more.
7. After 15 minutes, add the spinach and continue cooking until the rice is creamy and tender, about 20 minutes in total.
8. Stir in the butter and Parmesan cheese, seasoning with salt and pepper to taste.
Storage
Allow to cool and store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over low heat, stirring occasionally, until heated through. Add a splash of broth if needed to loosen.
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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.
