Ingredients:

  • Arborio rice
  • Mushrooms
  • Spinach
  • Onion
  • Garlic
  • Vegetable broth
  • Parmesan cheese

Instructions:

  1. In a large skillet or saucepan, heat some olive oil over medium heat. Add chopped onions and minced garlic, and sauté until fragrant and translucent.
  2. Add Arborio rice to the skillet and stir to coat the grains with the onion and garlic mixture.
  3. Gradually add vegetable broth to the skillet, about 1/2 cup at a time, stirring constantly and allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and cooked to al dente, usually about 20-25 minutes.
  4. Meanwhile, slice the mushrooms and roughly chop the spinach.
  5. Once the rice is almost cooked, stir in the sliced mushrooms and chopped spinach. Continue to cook until the mushrooms are tender and the spinach is wilted.
  6. Stir in grated Parmesan cheese until melted and well combined.
  7. Season with salt and pepper to taste, if needed.
  8. Remove from heat and let the risotto sit for a few minutes before serving to allow the flavors to meld together.
  9. Serve hot, garnished with additional Parmesan cheese if desired.
  10. Enjoy your creamy mushroom and spinach risotto!