Creamy Spinach and Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 5 cups Vegetable broth
• 8 oz Cremini mushrooms
• 3 cups Fresh baby spinach
• 1 large Shallot
• 3 cloves Garlic
• 0.5 cup Dry white wine(optional)
• 0.5 cup Parmesan cheese
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.

2. 2

   In a large heavy-bottomed pot, heat olive oil and 1 tablespoon of butter over medium heat. Add sliced mushrooms and cook until browned, then remove and set aside.

3. 3

   In the same pot, add the remaining butter and sauté the minced shallot and garlic until translucent.

4. 4

   Add the Arborio rice to the pot and toast for 2 minutes until the edges are translucent.

5. 5

   Deglaze the pan with white wine (if using), stirring constantly until the liquid is fully absorbed.

6. 6

   Add the warm broth one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next. This process takes about 20 minutes.

7. 7

   Once the rice is tender but firm (al dente), stir in the cooked mushrooms and fresh spinach. The heat from the rice will wilt the spinach.

8. 8

   Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.