Creamy Spinach and Mushroom Risotto

Staff Writer
Creamy Spinach and Mushroom Risotto

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Servings: 2-3

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
5 ounces button mushrooms, thinly sliced
2 cloves garlic, crushed
2/3 cup white wine
2 cups vegetable or chicken broth (or 1 stalk cube and 2 cups hot water)
3/4 cup Arborio rice
1/2 cup grated parmesan cheese
4 ounces (between 2-3 cups) baby spinach, chopped

Directions:
1. In a medium sized saucepan, add olive oil and butter and place over medium heat. When butter is melted, add onions and sauté for about 5 minutes.

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Photo by Vedika Luthra

2. Stir in the mushrooms, cooking till soft.

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Photo by Vedika Luthra

3. Add the crushed garlic and sauté for another 5 minutes.

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Photo by Vedika Luthra

4. Next, stir in the rice to incorporate.

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Photo by Vedika Luthra

5. Pour in the white wine and cook over medium-low heat, stirring occasionally until absorbed. Then add the vegetable broth in 4 additions, waiting each time for the rice to soak in the mixture.

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Photo by Vedika Luthra

6. Add the cheese and and stir until creamy.

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Photo by Vedika Luthra

7. Add the spinach, cover the pan and cook until it has wilted.

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Photo by Vedika Luthra

8. Serve with freshly grated cheese.

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Photo by Vedika Luthra

The post Creamy Spinach and Mushroom Risotto appeared first on Spoon University.

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