Name: Spinach and Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups chicken or vegetable broth; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup Arborio rice; 1/2 cup white wine; 2 cups fresh spinach, chopped; 1 cup mushrooms, sliced; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Spinach and Mushroom Risotto

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Rich and creamy risotto infused with sautéed spinach and earthy mushrooms, offering a luxurious and comforting dish.

Author: Bill Dugan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Entrées

Ingredients

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4 cups chicken or vegetable broth
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup white wine
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup grated Parmesan cheese
Salt and pepper to taste

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Instructions

In a saucepan, warm the broth over low heat and keep it simmering.
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté until translucent.
Add Arborio rice and cook for 1-2 minutes, stirring to coat the rice with oil.
Pour in the white wine and cook until it evaporates.
Begin adding warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
Continue this process for 15-20 minutes until the rice is creamy and cooked to your desired consistency.
In a separate skillet, sauté mushrooms until browned and set aside.
When the risotto is nearly done, stir in chopped spinach and cooked mushrooms.
Add grated Parmesan cheese, salt, and pepper to taste. Mix well.
Serve immediately and savor the rich flavors of spinach and mushroom risotto!

Find it online: https://foodgardening.mequoda.com/recipe/spinach-and-mushroom-risotto/