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Risotto is one of those dishes that embraces you with warmth and comfort, making it a perfect choice for any occasion. This creamy mushroom and spinach risotto not only tantalizes your taste buds but also nourishes your body with wholesome ingredients. Made with Arborio rice, fresh spinach, and earthy mushrooms, this dish balances rich flavors with a touch of elegance. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is designed to guide you through the simple steps of creating a delightful risotto that can be enjoyed by everyone.

Healthy Creamy Mushroom and Spinach Risotto

Indulge in the warmth of creamy mushroom and spinach risotto, a dish that combines comfort and elegance. Originating from Northern Italy, this classic recipe is crafted with Arborio rice, fresh spinach, and earthy mushrooms, creating a rich flavor experience. Perfect for both beginners and experienced chefs, this risotto is easy to make and adaptable to various diets. Dive into the delightful process of cooking and savor each creamy bite, making it a special addition to any meal.
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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. It should be warm but not boiling. Keeping the broth warm allows the rice to cook evenly, enabling it to absorb the flavors beautifully.

    Sauté the Vegetables: In a large skillet, add 2 tablespoons of olive oil and heat over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion turns translucent. Next, add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring regularly until the mushrooms are browned and have released their moisture, becoming tender.

      Toast the Rice: Stir in the Arborio rice with the sautéed vegetables. Cook this mixture for about 2-3 minutes, allowing the rice to become lightly toasted and coated with the oil. Stirring continuously will help prevent the rice from sticking.

        Add Wine (if using): Carefully pour in the dry white wine, if desired, and stir the mixture until the wine is mostly absorbed by the rice. This step adds depth of flavor to your risotto.

          Cook the Risotto: Begin adding the warm vegetable broth to the rice mixture one ladle at a time. Stir continuously, allowing each ladle of broth to be completely absorbed before adding the next. Continue this process for approximately 18-20 minutes. You want the rice to be al dente and creamy by the end.

            Incorporate the Spinach: When the risotto is nearly finished cooking and has a creamy consistency, gently fold in the chopped spinach. Cook for an additional 2-3 minutes until the spinach has wilted and incorporated into the dish.

              Finish with Cheese and Butter: Once off the heat, stir in the shredded Parmesan cheese and butter until everything is creamy and well combined. Season with salt and pepper according to your taste.

                Serve and Garnish: Spoon the warm risotto into individual bowls. For a beautiful presentation, garnish with freshly chopped parsley or basil if desired. Enjoy this comforting dish warm!

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