Enjoy a creamy and comforting Mushroom and Spinach Risotto, a classic Italian dish made with earthy mushrooms and vibrant spinach. This recipe is perfect for a hearty meal.
Author:Alex Rwanda
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine (optional)
4 cups vegetable broth, warm
8 ounces mushrooms, sliced
5 ounces fresh spinach
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Instructions
Heat olive oil and butter in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the Arborio rice and toast it for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
If using, pour in the white wine and stir until it’s almost completely absorbed.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until each ladleful is mostly absorbed before adding the next.
Continue this process for about 15-20 minutes, or until the rice is creamy and al dente.
Add the sliced mushrooms and cook for another 5-7 minutes, until they are tender and have released their liquid.
Stir in the fresh spinach, a handful at a time, allowing it to wilt before adding more.
Once the spinach has wilted, stir in the grated Parmesan cheese.
Season with salt and freshly ground black pepper to your liking.
Serve immediately.
Notes
For a richer flavor, you can use chicken broth instead of vegetable broth.
If you don’t have white wine, you can skip it and add an extra ladleful of broth.
Ensure you stir the risotto frequently to achieve a creamy texture.