Creamy Mushroom And Spinach Risotto
Creamy Mushroom and Spinach Risotto is a classic Italian dish that is rich, flavorful, and comforting. This recipe combines the earthy flavors of mushrooms with the freshness of spinach, all enveloped in a creamy, cheesy risotto.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable broth and keep it warm over low heat.
- In a separate large pan, heat the olive oil and sauté the onions and garlic until softened.
- Add the Arborio rice to the pan and stir to coat the rice with the oil, onions, and garlic.
- Pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, when the rice is almost tender, stir in the mushrooms and continue adding the broth until the rice is creamy and fully cooked.
- Stir in the fresh spinach, Parmesan cheese, and butter until the spinach is wilted and the cheese is melted.
- Season with salt and pepper to taste.
- Serve the creamy mushroom and spinach risotto hot, garnished with extra Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
- Fiber
- 5g
Supplies
Large pot Large pan Wooden spoon Ladle
Tools
Cutting board Knife Grater
Serving suggestions
Serve the creamy mushroom and spinach risotto as a main course with a side of crusty bread and a simple green salad.
Tips & tricks
For extra flavor, you can add a splash of truffle oil or a sprinkle of fresh herbs such as thyme or parsley before serving.
Cost
$15