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Risotto is a classic Italian dish renowned for its creamy texture and rich flavors that appeal to food lovers around the globe. Originating from the northern regions of Italy, particularly Lombardy, risotto has evolved into a versatile meal that can be adapted to various ingredients and occasions. Its hallmark is the slow-cooking technique that allows the starches from the rice to release, creating a luscious, velvety consistency. Among the myriad of risotto variations, Creamy Mushroom and Spinach Risotto stands out, combining earthy mushrooms with vibrant spinach to create a dish that is not only satisfying but also visually appealing.

Creamy Mushroom and Spinach Risotto

Discover the rich flavors and creamy goodness of Creamy Mushroom and Spinach Risotto, a classic Italian dish that's perfect for any occasion. This recipe features Arborio rice, known for its creamy texture, combined with earthy mushrooms and vibrant spinach for a satisfying vegetarian meal. With a few simple steps, you can master the art of risotto, creating a dish that's both delicious and visually appealing. Enjoy this culinary delight at your next dinner gathering!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable or chicken broth

1 cup fresh spinach, roughly chopped

1 cup mushrooms, sliced (cremini or button)

1 small onion, diced

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream (or a plant-based alternative)

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Broth: In a saucepan, heat the vegetable or chicken broth over medium heat until simmering. Keep it warm on the stove.

    Sauté Vegetables: In a large skillet or saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking until mushrooms are tender and have released their moisture, about 5-6 minutes.

      Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains in the oil and butter. Cook for 1-2 minutes until the rice becomes slightly translucent.

        Deglaze with Wine: If using, pour in the dry white wine, stirring continuously until the liquid is absorbed.

          Add Broth Gradually: Begin adding the warm broth to the rice mixture, one ladle at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. Repeat this process for about 18-20 minutes, or until the rice is creamy and al dente.

            Stir in Spinach and Cream: When the rice is nearly done cooking, fold in the chopped spinach and heavy cream. Continue stirring for another 2-3 minutes until the spinach wilts and the risotto is creamy.

              Finish with Cheese and Butter: Remove the risotto from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

                Garnish and Serve: Serve the risotto hot, garnished with fresh chopped parsley for a pop of color and flavor.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4