Description
This creamy spinach and mushroom risotto is a comforting dish made with Arborio rice, fresh spinach, and sautéed mushrooms, finished with Parmesan cheese for a rich flavor.
Ingredients
1 cup Arborio rice
2 cups vegetable broth
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. Heat olive oil in a pan over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Stir in mushrooms and cook until soft.
4. Add Arborio rice, stirring for 2 minutes.
5. Pour in vegetable broth gradually, stirring constantly.
6. Once rice is al dente, mix in spinach and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with additional cheese if desired.
Notes
For a vegan version, omit the Parmesan cheese or use a vegan alternative.
You can add other vegetables like peas or asparagus for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: risotto, spinach, mushroom, creamy