Creamy Spinach and Mushroom Risotto

Indulge in this rich and creamy risotto featuring fresh spinach and sautéed mushrooms. Perfectly comforting and packed with flavor, it's a delightful main dish for a cozy meal.

Steps

1. In a saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. 2. Stir in the sliced mushrooms and cook for about 5 minutes until they soften. 3. Add the Arborio rice to the pan, stirring for 1-2 minutes until the rice is slightly toasted. 4. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. 5. After about 15 minutes, when the rice is creamy and al dente, stir in the chopped spinach and cook until wilted. 6. Remove from heat, stir in the parmesan cheese, and season with salt and pepper. 7. Serve hot, garnished with fresh parsley if desired.

1/2 cup Arborio rice 1 cup vegetable broth 1/2 cup fresh spinach, chopped 1/2 cup mushrooms, sliced 1/4 cup onion, finely chopped 1 clove garlic, minced 2 tablespoons parmesan cheese, grated 1 tablespoon olive oil Salt and pepper to taste Fresh parsley for garnish (optional)