Creamy Mushroom and Spinach Risotto
A decadent and creamy Italian risotto enriched with a blend of mushrooms, fresh spinach, and Parmesan cheese.
Ingredients
- 1.5 cups Arborio Rice
- 10 oz (cremini, shiitake, oyster), sliced Mixed Mushrooms
- 6 oz, roughly chopped Fresh Spinach
- 6 cups, warm Vegetable Broth
- 1 medium, finely chopped Shallot
- 3 cloves, minced Garlic
- 1/2 cup (optional) Dry White Wine
- 3/4 cup, freshly grated Parmesan Cheese
- 2 tbsp Olive Oil
- 2 tbsp, unsalted Butter
- 1 tsp (optional) Fresh Thyme Leaves
- To taste Salt and Freshly Ground Black Pepper
- 1/2 cup Rice
Instructions
- Warm vegetable broth in a saucepan and keep it at a simmer.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add shallot and cook until softened and translucent, about 3 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- 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).
- Add Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the rice become translucent.
- If using, pour in dry white wine and cook, stirring, until absorbed.
- Begin adding warm vegetable broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup.
- Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Stir frequently to prevent sticking.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Remove from heat and stir in butter and grated Parmesan cheese until the risotto is creamy and smooth.
- Season with salt and freshly ground black pepper to taste.
- 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