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.

Photo by Vedika Luthra

2. Stir in the mushrooms, cooking till soft.

Photo by Vedika Luthra

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

Photo by Vedika Luthra

4. Next, stir in the rice to incorporate.

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.

Photo by Vedika Luthra

6. Add the cheese and and stir until creamy.

Photo by Vedika Luthra

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

Photo by Vedika Luthra

8. Serve with freshly grated cheese.

Photo by Vedika Luthra

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