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Risotto is one of those quintessential Italian dishes that wraps you in a warm embrace. With its creamy texture and rich flavors, it serves as the ultimate comfort food, perfect for any occasion—whether it’s a cozy weeknight dinner or an elegant weekend gathering. Among the numerous variations of risotto, creamy mushroom and spinach risotto stands out as a delightful combination of earthy mushrooms and vibrant spinach, creating a dish that is not only delicious but also visually appealing.

Simple Creamy Mushroom and Spinach Risotto

Discover the comforting delight of creamy mushroom and spinach risotto, a classic Italian dish that combines the earthy flavors of mushrooms with vibrant spinach. Perfect for any occasion, this dish offers a rich, creamy texture that wraps you in warmth with every bite. Learn the key ingredients and step-by-step instructions to create a risotto that's not only delicious but visually appealing. Embrace the simplicity of Italian cooking and indulge in the joy of homemade meals.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

8 ounces mushrooms, sliced (cremini or button recommended)

2 cups fresh spinach, roughly chopped

½ cup white wine (optional)

½ cup grated Parmesan cheese

½ cup heavy cream or coconut cream for a dairy-free alternative

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Broth: In a medium saucepan, gently heat the vegetable broth over low heat, allowing it to warm without boiling. This will provide a perfect base for your risotto.

    Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and continue to sauté for an additional minute, or until the garlic is fragrant.

      Cook the Mushrooms: Introduce the sliced mushrooms to the pan and sauté them until they turn golden brown and release their moisture, which should take around 5-7 minutes.

        Add Rice: Stir in the Arborio rice, allowing it to toast in the pan for about 1-2 minutes. Keep stirring constantly until the rice grains shift to a slightly translucent appearance.

          Deglaze with Wine: If you choose to use white wine, pour it into the pan now. Stir continuously until the wine has mostly evaporated, which should take about 2-3 minutes.

            Gradual Broth Addition: Begin the process of adding the warm broth one ladle at a time, stirring frequently. Before adding the next ladle, allow the rice to absorb most of the liquid. This technique is crucial for releasing the creamy texture of the rice and should be continued for around 18-20 minutes until the risotto is creamy and al dente.

              Incorporate Spinach: Once the rice reaches the desired texture, fold in the chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts and is well incorporated.

                Finish the Risotto: Remove the pan from the heat. Stir in the grated Parmesan cheese and heavy cream until the mixture is creamy and smooth. Adjust the flavor by seasoning with salt and pepper to taste.

                  Garnish and Serve: Spoon the risotto into individual bowls and crown each serving with a sprinkle of freshly chopped parsley. Serve warm and savor this comforting dish!

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4