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Risotto is a cherished staple of Italian cuisine, renowned for its creamy texture and rich flavors. This dish, which hails from Northern Italy, is more than just a meal; it's an experience that brings warmth and comfort. Among the myriad of risotto variations, creamy mushroom and spinach risotto stands out for its earthy mushroom flavors complemented by the freshness of spinach. This dish is not only a feast for the palate but also a vibrant addition to your dinner table, making it perfect for a cozy weeknight dinner or a sophisticated gathering with friends and family.

Creamy Mushroom and Spinach Risotto

Indulge in the creamy goodness of mushroom and spinach risotto, a classic Italian dish that brings warmth and comfort to your table. This recipe uses Arborio rice for its rich, velvety texture, inviting you to stir in earthy mushrooms and vibrant spinach for a burst of flavor. Perfect for cozy weeknights or sophisticated gatherings, this risotto is both easy to customize and a delight to savor. Discover the art of risotto-making and elevate your culinary skills today!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup fresh spinach, chopped

1 cup mushrooms, sliced (preferably cremini or shiitake)

1 small onion, finely chopped

2 garlic cloves, minced

1/2 cup dry white wine (optional)

1/4 cup Parmesan cheese, grated

1/4 cup heavy cream

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Broth: In a saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.

    Cook the Vegetables: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 6-7 minutes.

      Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.

        Deglaze with Wine (Optional): If using, pour in the white wine, stirring constantly until it has evaporated and the rice has absorbed the liquid.

          Cook the Risotto: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes. The risotto is ready when the rice is al dente and creamy.

            Add Spinach and Cream: Once the risotto is cooked, stir in the chopped spinach, remaining tablespoon of butter, heavy cream, and grated Parmesan cheese. Mix well until the spinach wilts and everything is combined. Season with salt and pepper to taste.

              Serve and Garnish: Spoon the creamy mushroom and spinach risotto into bowls. Garnish with freshly chopped parsley and additional cheese if desired.

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