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- 1 cup Arborio rice - 4 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (preferably cremini or button) - 1/2 cup dry white wine - 2 tablespoons olive oil - 2 tablespoons butter - 1/2 cup grated Parmesan cheese - 1/4 cup heavy cream - Salt and pepper to taste

Creamy Spinach and Mushroom Risotto

Indulge in the comforting flavors of Creamy Spinach and Mushroom Risotto, a classic Italian dish that's perfect for any occasion. This recipe combines creamy Arborio rice, fresh spinach, and earthy mushrooms to create a delicious meal that’s as nutritious as it is satisfying. Packed with vitamins and antioxidants, this risotto is an excellent option for a healthy dinner. Learn how to make this creamy delight that will delight your taste buds and warm your heart.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup fresh spinach, chopped

1 cup mushrooms, sliced (cremini or button)

1/2 cup dry white wine

3 tablespoons olive oil

3 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

    Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are browned and tender. Season with a pinch of salt and pepper.

        Toast the Rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently. This step enhances the rice's flavor.

          Add Wine: Pour in the dry white wine and cook until it has mostly evaporated, stirring constantly.

            Incorporate Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time. Stir the mixture and allow the rice to absorb most of the liquid before adding the next ladle. Repeat this process for about 18-20 minutes, or until the rice is creamy and al dente.

              Add Spinach and Cream: Once the rice is cooked, gently fold in the chopped spinach, heavy cream, and the remaining 2 tablespoons of butter. Stir until the spinach is wilted and everything is well combined.

                Finalize the Dish: Remove the skillet from heat and stir in the grated Parmesan cheese. Taste the risotto and adjust the seasoning with salt and pepper if needed.

                  Serve: Let the risotto sit for a minute or two. Serve it warm, garnished with chopped fresh parsley and additional Parmesan cheese, if desired.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings