Mushroom and Spinach Risotto A Creamy and Delicious Vegetarian Dinner Dish
Ingredients: 1 cup Arborio rice 4 cups vegetable broth 1 tablespoon olive oil 1 small onion, chopped 2 garlic cloves, minced 8 oz. sliced mushrooms 2 cups fresh spinach, chopped 1/4 cup white wine (optional) 1/2 cup grated parmesan cheese 2 tablespoons butter Salt and pepper to taste
Instructions: In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat. In a large pan, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté for 2-3 minutes until softened. Add the sliced mushrooms to the pan and cook for 5-7 minutes, until they release their liquid and start to brown. Add the Arborio rice to the pan and stir to coat with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted. If using white wine, add it to the pan and stir until the liquid is absorbed. Begin adding the warm vegetable broth to the pan, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Repeat this process for about 20-25 minutes, or until the rice is tender and creamy. Add the chopped spinach to the pan and stir until wilted. Turn off the heat, and stir in the grated parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste. Serve the mushroom and spinach risotto hot, garnished with additional parmesan cheese and chopped fresh herbs, if desired. Enjoy your creamy and delicious vegetarian dinner dish!