Creamy Spinach Parmesan Risotto

Ingredients

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

Instructions

1. In a large pan, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
4. Add the Arborio rice to the pan, stirring well to coat the rice with the oil. Cook for about 2 minutes until the rice is slightly toasted.
5. Pour in the white wine and cook, stirring continuously, until the wine is fully absorbed by the rice.
6. Begin adding the warmed vegetable broth, about 1/2 cup at a time. Stir frequently, allowing each addition to be absorbed before adding more broth, continuing this process until the rice is creamy and al dente, about 20 minutes.
7. Once the rice has reached the desired consistency, fold in the chopped spinach and cook until it wilts, approximately 2 minutes.
8. Remove the pan from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.