Creamy Spinach and Mushroom Risotto

Indulge in a luscious risotto featuring fresh spinach and earthy mushrooms. This comforting dish is perfect for a solo dinner, packed with flavor and creamy goodness.

Steps

1. In a saucepan, heat the vegetable broth and keep it warm on low heat. 2. In another pan, heat olive oil over medium heat and sauté the onions and garlic until translucent. 3. Add the sliced mushrooms and cook until soft. 4. Stir in the Arborio rice and cook for 1-2 minutes until the edges are translucent. 5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more. 6. After about 15 minutes, when the rice is tender, stir in the chopped spinach and Parmesan cheese. 7. Season with salt and pepper to taste, and cook for an additional 2 minutes until the spinach is wilted. 8. Serve warm, garnished with fresh parsley if desired.

1 cup Arborio rice 1 cup fresh spinach, chopped 1/2 cup mushrooms, sliced 1/4 onion, finely chopped 2 cups vegetable broth 1/4 cup Parmesan cheese, grated 1 tablespoon olive oil 1 clove garlic, minced Salt and pepper to taste Optional: Fresh parsley for garnish