15/08/2024
Creamy Spinach and Mushroom Risotto Recipe
Ingredients
1 cup of Arborio rice
1 small onion, finely chopped.
2 garlic cloves, minced
2 tablespoons olive oil
1 cup mushrooms, sliced (such as cremini or button mushrooms)
4 cups vegetable broth (keep warm)
1/2 cup dry white wine (optional)
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
(Instructions)
1. Prepare the Base: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté until they release their moisture and begin to brown, about 5-7 minutes.
3. Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted
4. Add the Wine: Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice.
5. Cook the Risotto: Start adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
6. Add Spinach: Stir in the chopped spinach and cook until wilted and well incorporated into the risotto.
7. Finish with Cheese and Butter: Remove the risotto from heat and stir in the Parmesan cheese and butter until fully melted and combined. Season with salt and pepper to taste.
8. Serve: Garnish with chopped fresh parsley and serve hot. Enjoy the risotto as a main course or a side dish!
