Creamy Spinach and Mushroom Risotto

Indulge in this rich and creamy vegetarian risotto, featuring earthy mushrooms and fresh spinach. It's a comforting dish that's perfect for a cozy dinner.

Steps

1. In a saucepan, heat the vegetable broth over low heat. 2. In a separate large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. 3. Add sliced mushrooms and cook until they release their moisture and become tender. 4. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted. 5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. 6. After about 15 minutes, when the rice is al dente, stir in the chopped spinach and Parmesan cheese. 7. Season with salt and pepper to taste. Remove from heat and let it sit for a minute. 8. Serve hot, garnished with fresh basil if desired.

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