Spinach & Mushroom Risotto

Ingredients

• 1 cup Arborio rice
• 8 oz Mushrooms (cremini or button), sliced
• 3 cups Fresh spinach
• 3 cups Chicken or vegetable broth
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/2 cup Parmesan cheese, finely grated
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tsp Lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the onion and mince the garlic. Slice the mushrooms. Measure the rice and broth. Grate the parmesan and set aside.

2. 2

   Cook (25 minutes): Heat olive oil and butter in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic for 30 seconds, then add mushrooms and cook until they release moisture and start to brown, about 6 minutes.

3. 3

   Add the arborio rice and stir to coat for 1 minute. Pour in about 1/2 cup of broth and stir until mostly absorbed. Continue adding broth in 1/2-cup increments, stirring frequently, until the rice is creamy and tender, about 18 minutes total.

4. 4

   Stir in spinach at the end and cook just until wilted, about 1–2 minutes. Turn off the heat and stir in parmesan. Season with salt and black pepper to taste; add lemon juice if using. Serve immediately.