Creamy Spinach and Mushroom Risotto

Indulge in a rich and creamy risotto that highlights the earthy flavors of spinach and mushrooms. This comforting dish is perfect for a satisfying main course that’s easy to prepare.

Steps

1. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. 2. Add the mushrooms and cook until softened, about 3-4 minutes. 3. Stir in the Arborio rice and toast for 1-2 minutes, stirring frequently. 4. Gradually add the vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next. 5. After about 15 minutes, when the rice is al dente, stir in the chopped spinach and cook until wilted. 6. Remove from heat, stir in the parmesan cheese, and season with salt and pepper to taste. 7. Serve warm, garnished with extra cheese if desired.

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