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Risotto, a quintessential Italian dish, has captured the hearts and palates of food lovers around the globe. Known for its creamy texture and rich flavor, risotto is much more than just rice; it’s a celebration of culinary technique and the beauty of fresh ingredients. Among the myriad variations of this beloved dish, savory creamy mushroom and spinach risotto stands out as a particularly enticing option. With its earthy mushrooms, vibrant spinach, and luscious creaminess, this dish promises a comforting experience that is both satisfying and nourishing.

Creamy Mushroom and Spinach Risotto

Indulge in the flavors of Italy with this savory creamy mushroom and spinach risotto. Crafted with Arborio rice, earthy mushrooms, and fresh spinach, this dish celebrates quality ingredients and traditional cooking techniques for a comforting experience. Sauté aromatics, add broth gradually, and finish with Parmesan for a luscious texture. Perfect for family dinners or elegant gatherings, this risotto is a delicious vegetarian option that promises warmth and satisfaction in every bite.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (low-sodium)

1 cup white mushrooms, sliced

1 cup baby spinach, fresh

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on a low flame.

    In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

      Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms have released their moisture and are golden brown, about 5-7 minutes.

        Add the Arborio rice to the skillet and stir for 2-3 minutes, ensuring the rice is well-coated with the oil and butter mixture.

          Pour in the dry white wine (if using) and stir continuously until the liquid is fully absorbed by the rice.

            Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

              Fold in the fresh baby spinach and remaining tablespoon of butter. Continue stirring until the spinach has wilted and combined with the rice.

                Remove the skillet from heat and mix in the grated Parmesan cheese and heavy cream. Stir until creamy and well combined. Season with salt and pepper to taste.

                  Serve immediately, garnishing each bowl with freshly chopped parsley.

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