Mushroom and Spinach Risotto

Ingredients

• 1 cup Arborio rice
• 6 cups Vegetable broth
• 2 tablespoons Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• about 225 g Cremini mushrooms
• about 142 g Spinach
• 1/2 cup Dry white wine
• 1/2 cup Grated Parmesan cheese
• 2 tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened.
3. 3Add garlic and mushrooms and cook until mushrooms are tender.
4. 4Add Arborio rice and cook for 1 minute, stirring constantly.
5. 5Pour in white wine and cook until absorbed.
6. 6Add 1 cup of warm vegetable broth to the rice and stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 25-30 minutes, until the rice is creamy and al dente.
7. 7Stir in spinach, Parmesan cheese, and butter. Season with salt and pepper.
8. 8Serve immediately.

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