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Risotto is one of those dishes that effortlessly combines comfort and sophistication, making it a beloved staple in many kitchens around the world. Originating from Northern Italy, this creamy rice dish is renowned for its rich texture and flavor, often serving as a perfect base for a variety of ingredients. Whether you’re preparing a cozy family dinner or impressing guests at a dinner party, risotto offers a versatile canvas for culinary creativity.

Healthy Creamy Mushroom and Spinach Risotto

Discover the comforting elegance of creamy mushroom and spinach risotto, a classic Italian dish that’s perfect for any occasion. This delicious risotto combines the rich flavors of earthy mushrooms and fresh spinach, creating a visually appealing and nutritious meal. Learn how to make this creamy delight with simple ingredients like Arborio rice and vegetable broth, and enjoy the vibrant textures and flavors that make risotto a beloved favorite in all kitchens.
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth

1 cup cremini or button mushrooms, sliced

2 cups fresh spinach, washed and roughly chopped

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup shredded Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 tablespoon unsalted butter (or vegan butter)

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Allow it to warm gently without boiling; this step is crucial for ensuring even cooking of the rice.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and fragrant. Next, add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.

      Toast the Rice: Add the Arborio rice to the skillet with the sautéed vegetables. Stir continuously and cook for about 2-3 minutes, allowing the rice to become lightly toasted and well-coated with the olive oil.

        Add Wine (if using): Pour the dry white wine into the rice mixture and stir thoroughly. Cook until the wine is mostly absorbed by the rice, enhancing the flavor profile of the dish.

          Cook the Risotto: Gradually add the warm vegetable broth to the rice mixture, one ladle at a time. Stir continuously, allowing the broth to be absorbed before adding the next ladle. Continue this process for approximately 18-20 minutes or until the rice reaches an al dente texture and achieves a creamy consistency.

            Incorporate the Spinach: When the risotto is just about finished cooking, gently fold in the chopped spinach. Cook for an additional 2-3 minutes, or until the spinach wilts and brightens in color.

              Finish with Cheese and Butter: Remove the skillet from heat. Stir in the shredded Parmesan cheese and butter until the risotto becomes creamy and well-combined. Season with salt and pepper to taste, adjusting for personal preference.

                Serve and Garnish: Spoon the risotto into warm bowls. If desired, garnish with freshly chopped parsley or basil for a pop of color and flavor. Serve immediately and enjoy the warm, comforting dish!

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

                    Presentation Tips: For an elegant touch, serve the risotto in shallow bowls or plates, drizzling with a little olive oil and a sprinkle of fresh herbs over the top. This enhances both the flavor and visual appeal of the dish.