Description
Creamy Mushroom and Spinach Risotto is a delightful dish that perfectly balances rich, earthy flavors with vibrant greens, creating a comforting meal ideal for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms, sliced (cremini preferred)
- 2 cups fresh baby spinach
- 4 cups vegetable broth
- ½ cup freshly grated Parmesan cheese
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
Instructions
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add sliced mushrooms and cook until golden brown.
- Stir in Arborio rice and toast for about 2 minutes.
- Gradually add vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed.
- When the rice is al dente (approximately 15-20 minutes), fold in fresh spinach until wilted.
- Remove from heat and stir in butter and grated Parmesan cheese until melted.
Notes
- For added flavor, consider mixing in peas or asparagus.
- To store leftovers, keep them in an airtight container in the fridge and reheat with a splash of broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg