Description
This Creamy Mushroom and Spinach Risotto is a rich, comforting dish bursting with earthy flavors. Made with Arborio rice, sautéed mushrooms, fresh spinach, and Parmesan cheese, it’s an easy yet elegant meal perfect for any occasion.
Ingredients
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1 cup Arborio rice
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4 cups vegetable or chicken broth, warmed
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1 cup mushrooms, sliced (button, cremini, or shiitake)
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1 cup fresh spinach, chopped
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½ cup dry white wine (optional)
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½ cup Parmesan cheese, grated
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons butter
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1 tablespoon olive oil
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Salt & black pepper, to taste
Instructions
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Sauté the Aromatics:
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Heat olive oil and 1 tablespoon butter in a large pan over medium heat.
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Add onion and garlic, cooking until soft and fragrant.
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Cook the Mushrooms:
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Stir in mushrooms and cook until golden brown.
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Toast the Rice:
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Add Arborio rice, stirring for 1-2 minutes until slightly translucent.
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Pour in white wine and let it absorb.
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Add the Broth Gradually:
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Add ½ cup of warm broth, stirring continuously until absorbed.
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Repeat this step, adding broth in increments, until the rice is creamy and tender (about 20 minutes).
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Finish with Spinach & Cheese:
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Stir in spinach, Parmesan, and remaining butter.
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Season with salt and black pepper to taste.
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Serve & Enjoy:
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Let the risotto rest for a minute before serving warm.
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Notes
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Use nutritional yeast instead of Parmesan for a dairy-free option.
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Swap spinach for kale or arugula for a different twist.
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Add cooked chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 350 kcal
- Fat: 12 g
- Carbohydrates: 45 g
- Fiber: 3g
- Protein: 10g