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This Creamy Spinach and Mushroom Risotto is a celebration of simple ingredients elevated to pure deliciousness. It's a comforting yet sophisticated dish that's perfect for a weeknight dinner or a special occasion. Forget the takeout menu—this risotto is surprisingly easy to make, even for beginner cooks. My friend Maria told me her kid made this dish recently. It was a whole family affair!
The heart of this recipe is the Arborio rice, a short-grain rice known for its creamy texture when cooked properly. We'll start by sautéing shallots, garlic, and mushrooms, building layers of flavor that will ultimately enhance our taste buds. The addition of white wine adds a sophisticated touch, and a rich broth brings everything together. Once the rice is cooked to perfection, we'll stir in fresh spinach for a pop of color and nutrition. A final flourish of Parmesan cheese and butter creates a luscious, creamy finish that will leave you craving more. I swear, it's heavenly.
Required Equipments
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
Creamy Spinach and Mushroom Risotto: Frequently Asked Questions
Creamy Spinach and Mushroom Risotto
This creamy risotto features earthy mushrooms and vibrant spinach, perfectly complemented by Parmesan cheese and butter. It's a simple yet elegant dish that's sure to impress.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, finely chop your shallot, garlic, and mushrooms. Don't rush this step—even chopping makes a difference in the texture and flavor of your risotto!
- Next up, grab your large saucepan. Add the olive oil and heat over medium heat. Once it's hot, add the finely chopped shallot and sauté for about 2-3 minutes, or until it starts to soften. That beautiful aroma will fill your kitchen!
- Now, toss in the garlic and cook for another minute, until fragrant. Stir occasionally to prevent burning. If your garlic burns, trust me, the entire dish wilts. A gentle stir is a gentle touch.
- Alright, it's mushroom time! Add them to the pan and cook for 5-7 minutes, stirring occasionally, until they release their juices and start to brown. It's like watching an umami symphony unfold!
- Time to add the Arborio rice. Stir it with the mushrooms and garlic, coating each grain in olive oil. This gives it that wonderful, creamy risotto texture we adore.
- Pour in a cup of white wine. Let it evaporate completely before you add any more liquid. This adds depth of flavor to the base of our creamy concoction.
- Now for the broth! Add one ladle at a time, stirring continuously. This is where patience really matters. Keep stirring until each ladle is absorbed before adding the next. This will take 20-25 minutes, but the payoff is totally worth it.
- Once the rice is creamy and al dente (tender but still slightly firm to the bite), stir in the fresh spinach. It will wilt down quickly, adding a vibrant green hue and a boost of nutrients!
- Finally, stir in the grated Parmesan cheese and butter. The butter adds richness, and the cheese will give your risotto that gorgeous, glossy sheen and creamy finish we all crave! Season with salt and pepper to taste.
- Serve immediately and enjoy! This risotto is absolutely divine, a perfect balance of creamy, savory, and earthy flavors. Pair with a crisp white wine for a truly special dining experience. Or not. But it would be good with a crisp white wine. I've found out it really brings it all together.
📝 Notes
- For a richer flavor, use chicken or vegetable broth instead of water.
- Feel free to add other vegetables such as peas or asparagus.
- Make sure the broth is warm before adding it to the risotto to prevent the rice from becoming too sticky or mushy
🍎 Nutrition
Calories: 450 kcal
Protein: 15g
Fat: 15g
Carbohydrates: 70g
Fiber: 5g
Calcium: 100mg
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