Mushroom and Spinach Risotto

A creamy and comforting risotto with earthy mushrooms and fresh spinach.

Ingredients

• 500 g Sliced Mushrooms
• 1 cup Arborio rice

Instructions

1. Warm the broth in a saucepan and keep it simmering on low heat throughout the cooking process.
2. Heat olive oil in a large, heavy-bottomed pan over medium heat.
3. Add chopped onion and cook until softened, about 5 minutes.
4. Add minced garlic and cook until fragrant, about 1 minute.
5. Add Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the rice become translucent. This is called toasting the rice.
6. If using, add dry white wine and cook until absorbed, about 2 minutes.
7. Add 1 cup of warm broth to the rice and stir gently until absorbed.
8. Continue adding broth, 1 cup at a time, stirring gently and constantly until absorbed before adding the next cup. This process should take about 20-25 minutes, or until the rice is creamy and al dente.
9. During the last 5 minutes of cooking, stir in sliced mushrooms and thyme. Cook until mushrooms are softened.
10. Stir in fresh spinach until just wilted.
11. Remove from heat and season with salt and pepper. Serve immediately.

Cuisine: Italian

Suitability: low fat,vegetarian

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 4

Meal Type: dinner