A vibrant green risotto packed with wilted spinach and roasted garlic cloves.
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In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.
Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium heat.
Add the minced shallots and cook until translucent, then stir in the Arborio rice, toasting it for 2 minutes.
Deglaze the pan with the white wine, stirring constantly until the liquid is fully absorbed by the rice.
Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to absorb before adding more.
Halfway through the broth additions, stir in the mashed roasted garlic to integrate the flavor.
Once the rice is al dente and creamy, fold in the fresh spinach and remaining butter, stirring until the spinach is wilted.
Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste before serving.
