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Risotto is one of those dishes that embodies comfort food at its finest. Originating from Italy, this creamy rice dish has gained a global following, thanks to its versatility and rich flavor profile. Risotto can be tailored to suit various tastes, making it a fantastic option for any meal, whether it’s a cozy family dinner or an elegant gathering. Among the many variations of risotto, the Creamy Mushroom and Spinach Risotto stands out as a favorite, thanks to its luscious texture and satisfying taste.

Healthy Creamy Mushroom and Spinach Risotto

Discover the creamy delight of Mushroom and Spinach Risotto, a classic Italian comfort food that's perfect for any occasion. With its rich, velvety texture created from Arborio rice, sautéed mushrooms, and fresh spinach, this dish is not only satisfying but also versatile. Ideal for cozy family dinners or elegant gatherings, this risotto combines rich flavors and nutrition, making it a standout on any table. Follow the simple steps to create a dish that will impress everyone.
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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. Keep it warm but not boiling; this will help the rice cook evenly.

    Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Add the garlic and sliced mushrooms, cooking for an additional 5-7 minutes, until the mushrooms are browned and tender.

      Toast the rice: Stir in the Arborio rice with the sautéed vegetables. Cook for about 2-3 minutes, stirring constantly, until the rice is lightly toasted and coated with the oil.

        Add wine (if using): Pour in the dry white wine and stir until it is mostly absorbed by the rice.

          Cook the risotto: Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously and wait for the broth to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

            Incorporate the spinach: Once the risotto is nearly finished cooking, fold in the chopped spinach. Cook for another 2-3 minutes until the spinach wilts.

              Finish with cheese and butter: Remove the skillet from heat. Stir in the shredded Parmesan cheese and butter until creamy. Season with salt and pepper to taste.

                Serve and garnish: Spoon the risotto into bowls and garnish with fresh parsley or basil if desired. Enjoy warm!

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