Ingredients:

  • 1 ½ cups Arborio rice (300 g)
  • 4 cups low-sodium vegetable broth (950 ml)
  • 1 cup sliced mushrooms (e.g., cremini or button) (100 g)
  • 2 cups fresh spinach (70 g)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120 ml)
  • ½ cup grated parmesan cheese (50 g)
  • 3 tablespoons unsalted butter (45 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste

Instructions:

  1. Heat vegetable broth in a separate pot and keep it warm.
  2. In the large saucepan, heat olive oil over medium heat. Add onions and cook until translucent (3-5 minutes). Stir in garlic and cook for an additional 1-2 minutes. Add mushrooms and cook until softened (5-7 minutes).
  3. Add Arborio rice to the pan and toast for 2-3 minutes, stirring frequently.
  4. Pour in the white wine, stirring until absorbed.
  5. Ladle in warm vegetable broth, one cup at a time, stirring often. Wait for the liquid to be mostly absorbed before adding the next cup.
  6. When the rice is creamy and al dente (about 20 minutes), stir in the spinach.
  7. Remove from heat and stir in butter and parmesan cheese. Season with salt and pepper to taste.
  8. Spoon risotto onto plates and top with additional parmesan if desired.