Ingredients:
- Arborio rice
- Mushrooms
- Spinach
- Onion
- Garlic
- Vegetable broth
- Parmesan cheese
Instructions:
- 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.
- Add Arborio rice to the skillet and stir to coat the grains with the onion and garlic mixture.
- 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.
- Meanwhile, slice the mushrooms and roughly chop the spinach.
- 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.
- Stir in grated Parmesan cheese until melted and well combined.
- Season with salt and pepper to taste, if needed.
- Remove from heat and let the risotto sit for a few minutes before serving to allow the flavors to meld together.
- Serve hot, garnished with additional Parmesan cheese if desired.
- Enjoy your creamy mushroom and spinach risotto!