Creamy Spinach and Mushroom Risotto

Indulge in this creamy spinach and mushroom risotto, a delightful main dish that marries the earthy flavors of mushrooms with the vibrant freshness of spinach. Perfect for a cozy dinner for one, this recipe is both comforting and satisfying.

Steps

1. In a small saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a medium-sized pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Add the sliced mushrooms to the pan and cook until they are tender.
4. Stir in the Arborio rice and toast it for about 1-2 minutes, stirring constantly.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. After about 15 minutes, when the rice is almost cooked, stir in the chopped spinach.
7. Once the rice is creamy and al dente, remove from heat and stir in Parmesan cheese and butter (if using). Season with salt and pepper to taste.
8. Serve warm, garnished with extra Parmesan if desired.

• 1/2 cup Arborio rice
• 1 cup vegetable broth
• 1/4 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1/4 onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon butter (optional)