Description
A rich, creamy risotto packed with savory mushrooms and tender spinach — a comforting yet elegant vegetarian dish that brings the classic Italian flavors to your table.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 3 cups vegetable broth (warm)
- 1 cup mushrooms, sliced
- 1 cup spinach
- ½ cup Parmesan cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
Instructions
- Sauté Mushrooms and Garlic: Heat olive oil in a large skillet or pan over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and the garlic is fragrant, about 5 minutes.
- Add Rice: Stir in the Arborio rice, coating it well with the oil and mushroom mixture. Cook for 1-2 minutes until the rice appears translucent at the edges.
- Incorporate Broth Gradually: Begin adding the warm vegetable broth, ½ cup at a time, stirring continuously. Wait until each addition is mostly absorbed before adding the next, allowing the rice to release its starch and create a creamy texture. This process should take about 20 minutes.
- Add Spinach and Parmesan: Once the rice is tender and creamy, stir in the fresh spinach and Parmesan cheese. Cook for an additional 2-3 minutes until the spinach wilts and the cheese melts through the risotto, enhancing its creaminess.
Notes
- Add a splash of white wine when sautéing the mushrooms and garlic for a restaurant-quality flavor boost.
- Use warm broth to help the rice cook evenly and absorb liquid better.
- Stir frequently to prevent the risotto from sticking and ensure creaminess.
- For a vegan option, substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
