Description
Enjoy a creamy and flavorful Mushroom and Spinach Risotto, a comforting vegetarian dish perfect for any occasion. This recipe is designed to be easy to make, bringing a taste of Italian comfort to your table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional)
- 6 cups vegetable broth, warm
- 8 ounces mushrooms, sliced
- 5 ounces fresh spinach
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter in a large skillet or pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add Arborio rice and toast for 2 minutes, stirring constantly, until the edges of the grains look translucent.
- Pour in white wine, if using, and stir until it’s fully absorbed.
- Begin adding warm vegetable broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next.
- Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
- In the last 5 minutes of cooking, stir in the sliced mushrooms and cook until they are tender.
- Add the fresh spinach and stir until it wilts into the risotto.
- Remove from heat and stir in grated Parmesan cheese.
- Season with salt and black pepper to taste. Serve immediately.
Notes
- For a richer flavor, you can use a mix of mushrooms.
- If you don’t have white wine, you can skip it or use a little extra broth.
- Stirring the risotto frequently is key to achieving its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400
- Sugar: Approximately 3g
- Sodium: Approximately 700mg
- Fat: Approximately 12g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 60g
- Fiber: Approximately 4g
- Protein: Approximately 10g
- Cholesterol: Approximately 15mg