Creamy Spinach and Parmesan Risotto

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1 cup)
• White wine (1/2 cup)
• Vegetable broth (4 cups, heated)
• Fresh spinach (4 cups, chopped)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil, and cook for an additional 2 minutes to toast the rice slightly.
4. Pour in the white wine and simmer until it is fully absorbed by the rice, stirring frequently.
5. Gradually add the heated vegetable broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next, creating a creamy texture.
6. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.
7. Fold in the chopped spinach and cook for an additional 2 minutes, or until the spinach is wilted and bright green.
8. Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Let the risotto sit for a few minutes before serving. Serve hot and enjoy!