Creamy Mushroom Spinach Risotto
Experience the rich flavors of this creamy risotto packed with earthy mushrooms and vibrant spinach. Infused with garlic powder and Italian seasoning, each bite is a comforting journey. The savory chicken broth enhances the dish, making it an ideal weeknight meal or elegant dinner option. Perfectly cooked arborio rice offers that classic creamy texture.
ingredients
- 1 cup arborio rice
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, chopped
- 1 medium onion, finely chopped
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
steps
- 1.
In a saucepan, heat chicken broth over low heat; keep warm.
- 2.
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- 3.
Add the sliced mushrooms and sauté until they release their moisture and become golden, about 7 minutes.
- 4.
Stir in the garlic powder and Italian seasoning, cooking for another minute.
- 5.
Add arborio rice to the skillet, stirring to coat it with oil for about 2 minutes.
- 6.
Slowly add one ladle of warm chicken broth, stirring continuously until the liquid is mostly absorbed.
- 7.
Repeat the process, adding broth one ladle at a time, until the rice is creamy and al dente, around 20 minutes.
- 8.
In the last few minutes of cooking, fold in the chopped spinach until wilted.
- 9.
Remove from heat and stir in grated Parmesan cheese, adjusting salt and pepper to taste.
- 10.
Serve warm, garnished with additional cheese if desired.
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