Creamy Mushroom and Spinach Risotto
Creamy Mushroom and Spinach Risotto
ingredients
- 400 grams Arborio rice
- 1.5 liters vegetable or chicken broth
- 240 milliliters white wine
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 280 grams button mushrooms, sliced
- 80 grams baby spinach leaves
- 120 grams grated Parmesan cheese
- 45 grams butter
- 30 milliliters olive oil
- 5 milliliters dried thyme
- Salt and black pepper to taste
steps
- 1.
In a large skillet, heat olive oil and butter over medium heat. Add onions and garlic, sauté until fragrant.
- 2.
Add mushrooms and thyme. Cook until mushrooms are golden brown and tender.
- 3.
In a separate pot, heat the broth over low heat.
- 4.
Add Arborio rice to the skillet, stirring continuously until slightly toasted, about 2 minutes.
- 5.
Pour in the white wine, stirring until absorbed by the rice.
- 6.
Ladle in about 240 milliliters of warm broth into the skillet. Stir until the liquid is absorbed. Repeat this step until the rice is creamy but al dente, approximately 20-25 minutes.
- 7.
Stir in the spinach and cook until wilted.
- 8.
Remove the skillet from heat, then stir in grated Parmesan cheese.
- 9.
Season with salt and pepper to taste.
- 10.
Allow risotto to rest for a few minutes before serving hot.
