Stirred Mushroom and Spinach Risotto

Creamy risotto made with earthy mushrooms and fresh spinach, finished with Parmesan for a comforting, restaurant-worthy dish.

Cuisine: Italian

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups, warmed chicken broth
• 2 tbsp butter
• 1/2 cup, finely chopped shallot
• 8 oz, sliced mushrooms
• 2 cups fresh spinach
• 1/2 cup, grated Parmesan cheese
• 1/4 cup white wine
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 4 cups warmed broth in a medium saucepan over low heat and keep at a simmer.
2. Step 2: Melt 2 tbsp butter in a large skillet over medium heat. Add 1/2 cup chopped shallot and cook for 2 minutes until softened.
3. Step 3: Add 8 oz sliced mushrooms and cook for 5 minutes until golden and liquid has evaporated.
4. Step 4: Add 1 1/2 cups Arborio rice to the skillet and stir to coat, then add 1/4 cup white wine and cook for 1 minute until evaporated.
5. Step 5: Begin adding simmering broth, one ladle at a time, stirring constantly until absorbed before adding more. After 15 minutes, add 2 cups fresh spinach and stir until wilted.
6. Step 6: Continue adding broth until rice is tender and risotto has a creamy consistency (about 20 minutes total). Remove from heat, stir in 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/8 tsp black pepper.