Mushroom and Spinach Risotto

Embark on a culinary journey with our Mushroom and Spinach Risotto—a comforting and savory dish that tantalizes your taste buds with its creamy texture and earthy flavors. This one-pot wonder brings together the rich umami of mushrooms, the vibrant freshness of spinach, and the creamy goodness of Arborio rice, creating a dish that’s as indulgent as it is satisfying.

Nutritional Benefits: Delight your palate while nourishing your body with our Mushroom and Spinach Risotto. Bursting with vitamins, minerals, and antioxidants from the mushrooms and spinach, this dish offers a nutritious boost to your diet. Arborio rice, known for its high starch content, provides a steady source of energy while promoting satiety. With approximately 400-450 calories per serving, our risotto strikes the perfect balance between decadence and wholesomeness, making it a guilt-free indulgence for any occasion.

Indulge in Savory Bliss: Indulge in the savory bliss of our Mushroom and Spinach Risotto—a dish that invites you to slow down and savor each mouthful. With its velvety texture and complex flavors, this risotto elevates the ordinary to the extraordinary, offering a culinary experience that’s as comforting as it is delicious.

Ingredients:

• 2 cups Arborio rice
• 4 cups vegetable broth or chicken broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms (such as cremini or shiitake), sliced
• 2 cups fresh spinach leaves
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent, about 3-4 minutes.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-6 minutes.
3. Stir in the Arborio rice and cook for another 1-2 minutes, stirring constantly, until the rice is well coated with oil and slightly translucent.
4. Gradually add the vegetable broth or chicken broth to the pot, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 20-25 minutes.
5. Once the risotto reaches the desired consistency, stir in the fresh spinach leaves until wilted. Remove the pot from the heat and stir in the grated Parmesan cheese and unsalted butter until melted and incorporated. Season with salt and pepper to taste.
6. Serve the Mushroom and Spinach Risotto hot, garnished with fresh parsley for a touch of brightness and flavor.

Prep and Cook Time: Prepare our Mushroom and Spinach Risotto with ease, with just 10 minutes of prep time and approximately 25 minutes of cooking. Effortlessly create this comforting and flavorful dish for a satisfying meal that’s ready in no time.

Serving Size and Indulgence Factor: This recipe yields 4 servings, making it perfect for a family dinner or a cozy meal for two with leftovers. With each serving containing approximately 400-450 calories, our Mushroom and Spinach Risotto is a wholesome and delicious option for any day of the week. Whether you’re craving a comforting dinner or looking to impress guests with a gourmet meal, this risotto is sure to hit the spot.

Mushroom and Spinach Risotto

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Serves: 4 Prep Time: 10 Cooking Time: 20 20

Nutrition facts: 450 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth or chicken broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms (such as cremini or shiitake), sliced
• 2 cups fresh spinach leaves
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent, about 3-4 minutes.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-6 minutes.
3. Stir in the Arborio rice and cook for another 1-2 minutes, stirring constantly, until the rice is well coated with oil and slightly translucent.
4. Gradually add the vegetable broth or chicken broth to the pot, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 20-25 minutes.
5. Once the risotto reaches the desired consistency, stir in the fresh spinach leaves until wilted. Remove the pot from the heat and stir in the grated Parmesan cheese and unsalted butter until melted and incorporated. Season with salt and pepper to taste.
6. Serve the Mushroom and Spinach Risotto hot, garnished with fresh parsley for a touch of brightness and flavor.