Rustic Mushroom and Spinach Risotto

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Dive into the heart of Italian cuisine with our Rustic Mushroom and Spinach Risotto, a creamy, comforting dish that's perfect for any occasion. This recipe brings together the earthy flavors of fresh mushrooms, the nutritional goodness of spinach, and the creamy richness of Arborio rice, all combined to create a delightful meal that's as nourishing as it is delicious. Whether you're looking for a sophisticated weeknight dinner or a dish to impress your guests, this risotto promises to deliver both satisfaction and flavor. Let's bring a touch of Italy to your kitchen!

Ingredients:

1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced (e.g., cremini, button, or a mix)
3 cups vegetable broth, warm
1 cup fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
1/4 cup white wine (optional)Salt and pepper, to taste
Fresh parsley, for garnish

Instructions:

Prepare the Ingredients: Heat the vegetable broth in a saucepan over low heat. Keep it warm throughout the cooking process.

Sauté the Base: In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 2-3 minutes.

Cook the Mushrooms: Add the sliced mushrooms to the pan and cook until they are soft and browned, about 5-7 minutes. Season with salt and pepper.

Toast the Rice: Stir in the Arborio rice, ensuring it's well-coated with the oil and toasted until just translucent, about 2 minutes.

Deglaze (Optional): If using white wine, pour it in now, stirring until it has been fully absorbed by the rice.

Add the Broth: Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.

Incorporate Spinach and Cheese: Once the rice is cooked, stir in the chopped spinach and grated Parmesan cheese until the spinach wilts and the cheese melts into the risotto, making it creamy.

Serve: Adjust the seasoning with salt and pepper if needed. Serve the risotto hot, garnished with fresh parsley and extra Parmesan cheese on top.