Hearty Mushroom and Spinach Risotto

Ingredients

- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1 cup sliced cremini mushrooms
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions

1. Heat the Oil: In a large pan over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent, about PT5M (5 minutes).

2. Cook the Garlic and Rice: Stir in the minced garlic and Arborio rice, cooking for another PT2M (2 minutes) until the rice is well-coated and slightly toasted.

3. Deglaze with Wine: Pour in the white wine, stirring constantly until it's mostly absorbed by the rice, about PT3M (3 minutes).

4. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about PT18M (18 minutes).

5. Incorporate Mushrooms: About halfway through the broth addition, mix in the sliced cremini mushrooms. Continue stirring and adding broth until the rice is creamy and al dente.

6. Add Spinach: Fold in the fresh spinach, stirring until wilted, about PT3M (3 minutes).

7. Finish with Cheese: Remove from heat. Stir in the grated Parmesan cheese until well combined. Season with salt and black pepper to taste.

8. Serve and Garnish: Serve the risotto hot, garnished with fresh parsley.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT30M
30 minutes

Total Time

PT40M
40 minutes

Type of Dish

Lunch

Keywords

Risotto, Mushroom Risotto, Spinach Risotto, Vegetarian Lunch, Stove-top Cooking, Italian Cuisine, Easy Risotto Recipe, Gourmet Lunch, Creamy Rice Dish, Quick Lunch Ideas

Recipe Yield

Feeds 4 adults

Calories

920 total calories

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