Creamy Mushroom and Spinach Risotto

A decadent and creamy Italian risotto enriched with a blend of mushrooms, fresh spinach, and Parmesan cheese.

Creamy Mushroom and Spinach Risotto

Ingredients

Instructions

  1. Warm vegetable broth in a saucepan and keep it at a simmer.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add shallot and cook until softened and translucent, about 3 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add mixed mushrooms and cook until browned and have released their moisture, about 8-10 minutes. Season with salt, pepper, and thyme leaves (if using).
  5. Add Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the rice become translucent.
  6. If using, pour in dry white wine and cook, stirring, until absorbed.
  7. Begin adding warm vegetable broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup.
  8. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Stir frequently to prevent sticking.
  9. Stir in fresh spinach and cook until wilted, about 2 minutes.
  10. Remove from heat and stir in butter and grated Parmesan cheese until the risotto is creamy and smooth.
  11. Season with salt and freshly ground black pepper to taste.
  12. Serve hot, garnished with additional Parmesan cheese and fresh thyme leaves (optional).

Cuisine: Italian

Suitability: vegetarian,gluten-free

Prep Time: 20 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner