CREAMY SPINACH MUSHROOM RISOTTO

A delightful Creamy Spinach Mushroom Risotto blending Arborio rice with fresh spinach, mushrooms, and Parmesan. Perfectly creamy and flavorful for any occasion.

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Step 1

In a large, deep pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Sauté the sliced mushrooms until browned. Remove half of the mushrooms for topping, if desired.

Step 2

Add the diced onion to the pot and cook until softened (3-5 minutes). Stir in the Arborio rice and cook for 2 minutes until the edges of the grains are translucent (toasting).

Step 3

Pour in the white wine and stir until it is completely absorbed by the rice.

Step 4

Ladle 1 cup of the hot broth into the rice, stirring continuously until the liquid is fully absorbed. Continue adding the remaining broth, 1/2 cup at a time, allowing each addition to be absorbed before adding the next. This takes about 20-25 minutes.

Step 5

Once the rice is creamy and al dente, remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the heavy cream (if using), the 60 grams of Parmesan cheese, and the fresh spinach until it is fully wilted. Season with salt and pepper.

Step 6

Ladle the risotto immediately into warm bowls.

Step 7

Top each serving with the reserved sautéed mushrooms and extra grated Parmesan cheese.