Creamy Spinach and Mushroom Risotto

Indulge in a rich and creamy risotto that brings together the earthiness of mushrooms and the vibrant freshness of spinach. This comforting dish is perfect for a cozy dinner for one, packed with flavor and nutrients.

Steps

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate pan, heat olive oil over medium heat and add the chopped onion and garlic. Sauté until translucent.
3. Add the diced mushrooms and cook until they soften, about 3-4 minutes.
4. Stir in the Arborio rice and toast for about 1-2 minutes, until slightly translucent.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more.
6. After about 15 minutes, when the rice is nearly cooked, stir in the chopped spinach.
7. Cook for another 2-3 minutes until the spinach is wilted and the rice is creamy.
8. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley if desired.

• 1/2 cup Arborio rice
• 1 cup vegetable broth
• 1/2 cup fresh spinach, chopped
• 1/4 cup mushrooms, diced
• 1/4 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish (optional)