Creamy Spinach and Mushroom Risotto

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

Indulge in a rich and creamy risotto that highlights the earthy flavor of mushrooms and the vibrant green of fresh spinach. This comforting dish is perfect for a cozy dinner and is easy to prepare, making it a delightful main course.

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. Add the chopped onion and sauté until translucent. 3. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender. 4. Stir in the Arborio rice, allowing it to toast for 1-2 minutes until slightly translucent. 5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. 6. After about 15 minutes, when the rice is creamy and al dente, stir in the chopped spinach and cook until wilted. 7. Remove from heat, and stir in the Parmesan cheese and butter (if using). Season with salt and pepper to taste. 8. Serve warm, garnished with extra Parmesan if desired.