Creamy Mushroom and Spinach Risotto with Parmesan

Ingredients

• •2 tablespoons olive oil
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1 cup Arborio rice
• •1/2 cup dry white wine
• •4 cups vegetable stock, heated
• •1 cup sliced cremini mushrooms
• •2 cups fresh spinach leaves
• •1/2 cup grated Parmesan cheese
• •1/4 cup heavy cream
• •Salt, to taste
• •Black pepper, to taste
• •2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

2. 2

   Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

3. 3

   Stir in the Arborio rice, coating it well in the oil, and cook for 1-2 minutes to lightly toast the grains.

4. 4

   Pour in the white wine and cook while stirring until the liquid is mostly absorbed.

5. 5

   Add the heated vegetable stock one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Repeat this process for 15-20 minutes until the rice is creamy and tender.

6. 6

   In a separate pan, sauté the cremini mushrooms until golden and tender. Add the spinach and cook until wilted. Set aside.

7. 7

   Once the rice is cooked, fold in the mushrooms and spinach mixture.

8. 8

   Stir in the grated Parmesan cheese and heavy cream. Season with salt and black pepper to taste.

9. 9

   Remove from heat and let rest for 2 minutes before serving. Garnish with fresh parsley, if desired.