Creamy Spinach and Mushroom Risotto

Ingredients

• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Onion (1 small, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1 cup)
• White wine (1/2 cup)
• Vegetable broth (4 cups, warmed)
• Mushrooms (8 ounces, sliced (cremini or button mushrooms work well))
• Fresh spinach (4 cups, chopped)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Stir in the Arborio rice, making sure to coat it with the oil. Cook for an additional 2 minutes to allow the rice to toast slightly, enhancing its nutty flavor.
3. Pour in the white wine and stir continuously until it is fully absorbed by the rice, about 2-3 minutes.
4. Begin adding the warm vegetable broth, approximately 1/2 cup at a time. Stir constantly, waiting for each addition to be absorbed before adding more. This process should take about 20 minutes in total.
5. Once you have added about half of the broth, incorporate the sliced mushrooms into the risotto. Continue to add the remaining broth gradually, stirring until the rice is creamy and tender.
6. When the rice reaches an al dente texture, fold in the chopped spinach and allow it to wilt, which will take about 2 minutes.
7. Remove the pan from heat and stir in the unsalted butter and grated Parmesan cheese. Season with salt and pepper according to your taste preferences.
8. Let the risotto rest for a few minutes before serving. Serve hot, garnished with additional Parmesan cheese if desired, and enjoy!