Mushroom and spinach risotto
Introduction
Risotto is a classic Italian dish that has become popular all around the world. This creamy, comforting dish made with rice is a perfect canvas for all kinds of flavors. One of the most delicious versions is mushroom and spinach risotto, in which the rich and earthy flavor of the mushrooms is balanced by the fresh and vibrant flavor of the spinach. In this recipe, we’ll teach you how to make this scrumptious dish from scratch.
Ingredients
- 1 tablespoon of olive oil
- 1 onion, chopped
- 300g of Arborio rice
- 1 cup of white wine
- 1 liter of vegetable broth
- 300g of mushrooms, sliced
- 2 cups of fresh spinach
- 2 cloves of garlic, minced
- 3 tablespoons of butter
- 1 cup of Parmesan cheese, grated
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
Step 1: Prep the ingredients
Before you start cooking, make sure you have all the ingredients washed, chopped, and ready to use. You’ll need to slice the mushrooms, chop the onion, mince the garlic, and grate the Parmesan cheese. Keep the vegetable broth hot in a separate pot.
Step 2: Sauté the onion and garlic
Heat up the olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until they soften.
Step 3: Add the rice to the pan
Add the Arborio rice to the saucepan and stir well to combine with the onion and garlic. Let the rice toast for 2-3 minutes, stirring often, until it becomes slightly translucent.
Step 4: Add the white wine
Pour the white wine into the saucepan and stir well to deglaze the pan. Let the wine cook off for a few minutes until the rice absorbs most of it.
Step 5: Start adding the broth
Add 1 cup of the hot vegetable broth to the saucepan and stir well. Keep the heat at medium and let the rice absorb the broth while stirring gently every so often. Keep repeating this process, adding 1 cup of broth at a time, until the rice is cooked and creamy. This should take around 20-25 minutes.
Step 6: Sauté the mushrooms and spinach
While the rice is cooking, heat up another saucepan over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and start to turn golden brown. Add the fresh spinach and a pinch of salt, and sauté for another 2-3 minutes until the spinach wilts. Take the pan off the heat and set aside.
Step 7: Finish the risotto
When the rice is cooked and creamy, add the sautéed mushrooms and spinach to the saucepan and stir well to combine. Add the butter and the grated Parmesan cheese, and stir well until everything is melted and creamy. Season with salt and black pepper to taste.
Step 8: Serve and enjoy!
Serve the mushroom and spinach risotto hot in bowls, garnished with some extra Parmesan cheese and chopped fresh parsley. Enjoy with a glass of white wine and some crusty bread on the side.
Conclusion
This mushroom and spinach risotto recipe is a classic dish that is loved by everyone. The earthy flavor of the mushrooms and the freshness of the spinach make for a perfect combination that will make your taste buds dance. Follow these simple steps and you'll have a creamy and delicious risotto in no time. Bon appétit!