Spinach and Mushroom Risotto

This spinach and mushroom risotto is a creamy, flavorful dish that is perfect for a weeknight meal. The arborio rice is cooked in a flavorful vegetable broth until it is tender and creamy, and the spinach and mushrooms add a pop of color and flavor. This risotto is sure to please everyone at the table!

Risotto is a classic Italian dish that is made with rice, broth, and vegetables. It is typically cooked slowly over low heat, and the constant stirring helps to create a creamy texture. This recipe for spinach and mushroom risotto is a variation on the classic dish, and it is sure to be a hit with your family and friends.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup baby spinach
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and mushrooms and cook until softened, about 5 minutes.
3. Add the rice and stir to coat.
4. Gradually add the vegetable broth, stirring constantly until the rice has absorbed all of the liquid.
5. Stir in the spinach and cook until wilted, about 1 minute.
6. Remove from heat and stir in the Parmesan cheese, if desired.
7. Season with salt and pepper to taste.
8. Serve immediately.

Why It Works

• The arborio rice is cooked in a flavorful vegetable broth, which gives it a rich, savory flavor.
• The spinach and mushrooms add a pop of color and flavor to the risotto.
• The constant stirring helps to create a creamy texture.
• The Parmesan cheese adds a touch of richness and umami to the risotto.