Description
Mushroom and Spinach Risotto is a creamy and flavorful dish that combines the earthiness of mushrooms with the freshness of spinach, creating a delightful meal perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until they are soft.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the chopped spinach and cook until wilted.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot and enjoy your creamy Mushroom and Spinach Risotto!
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables like peas or asparagus for added flavor.
- Make sure to stir the risotto frequently to achieve the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Mushroom Risotto, Spinach Risotto, Creamy Risotto, Italian Cuisine