Mushroom and Spinach Risotto

This Mushroom and Spinach Risotto beautifully balances traditional Italian flavors with a modern twist. Creamy Arborio rice is cooked slowly to perfection, absorbing the rich umami of sautéed mushrooms and the freshness of spinach. Finished with a hint of lemon zest and Parmesan cheese, this dish is both comforting and elegant, making it a perfect main course for any dinner. It's vegetarian-friendly and packed with flavor, ensuring a satisfying meal.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (cremini or button)
• 2 cups fresh spinach, chopped
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and have released their moisture, about 7-8 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine (if using) and stir until it is mostly absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. In the last few minutes of cooking, stir in the chopped spinach until wilted.
8. Remove from heat and stir in the grated Parmesan cheese and lemon zest. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.