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When it comes to comfort food that is both rich in flavor and satisfying in texture, creamy mushroom and spinach risotto stands out as a true favorite. This dish combines the earthy essence of mushrooms with the vibrant greens of spinach, creating a delightful harmony that engages the palate. The creamy consistency, achieved through the careful cooking of Arborio rice, makes it a beloved choice for dinner tables all around the world. Not only does this risotto serve as a hearty main course, but it also elegantly complements grilled meats or fish as a side dish, showcasing its versatility.

Simple Creamy Mushroom and Spinach Risotto

Indulge in the comforting flavors of creamy mushroom and spinach risotto, a delightful dish that beautifully fuses the earthy taste of mushrooms with vibrant spinach. This classic Italian recipe, made with Arborio rice, offers a rich, creamy texture that keeps you coming back for more. Perfect as a main course or a side dish, it's both nutritious and customizable, allowing you to experiment with seasonal ingredients. Whether you're a novice or an experienced cook, this risotto is sure to impress at any dinner table.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

8 ounces mushrooms, sliced (such as cremini or button)

2 cups fresh spinach, roughly chopped

½ cup white wine (optional)

½ cup grated Parmesan cheese

½ cup heavy cream or coconut cream for a dairy-free option

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but do not let it boil.

    Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté until they are golden brown and have released their moisture, approximately 5-7 minutes.

        Add Rice: Stir in the Arborio rice, allowing the grains to toast for about 1-2 minutes, stirring constantly until they become slightly translucent.

          Deglaze with Wine: If using white wine, pour it in now and stir until it has mostly evaporated, about 2-3 minutes.

            Gradual Broth Addition: Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process helps to release the creaminess from the rice and should take about 18-20 minutes.

              Incorporate Spinach: Once the rice is al dente and creamy, stir in the chopped spinach. Cook for 2-3 minutes until the spinach is wilted.

                Finish the Risotto: Remove the pan from the heat. Stir in the grated Parmesan cheese and heavy cream. Season with salt and pepper to taste. Mix until creamy and smooth.

                  Garnish and Serve: Spoon the risotto into bowls and garnish with freshly chopped parsley. Serve warm and enjoy!

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4