Savory Mushroom and Spinach Risotto

This creamy mushroom and spinach risotto combines traditional Italian flavors with a touch of modern flair. The arborio rice is cooked slowly to achieve a rich, velvety texture, while earthy mushrooms and fresh spinach add depth and color. Perfect for a comforting dinner, this dish is vegetarian and can be made gluten-free with the right broth.

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and browned, about 5-7 minutes.
4. Stir in the arborio rice, allowing it to toast for 1-2 minutes, then pour in the white wine (if using) and stir until absorbed.
5. 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 al dente and creamy.
6. In the last 5 minutes of cooking, stir in the chopped spinach and grated Parmesan cheese. Season with salt and pepper to taste.
7. Remove from heat and let it sit for a couple of minutes before serving. Garnish with fresh parsley.