Spinach is not just a nutritious leafy green; it also adds a delightful flavor to heavyweight dishes like risotto. In this tutorial, I will guide you through making a hearty and delicious creamy spinach and mushroom risotto that anyone can master! This dish is perfect for a cozy dinner or as an elegant dish for entertaining guests.
To start, I gather all the necessary ingredients to ensure I do not miss anything while cooking. For this recipe, I will need:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced (I prefer cremini for their earthy flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Once I have everything ready, I begin by heating the vegetable broth in a saucepan over medium heat. It’s necessary to keep the broth warm as I will incorporate it into the risotto gradually. In a larger skillet, I heat the olive oil and sauté the onion until translucent, usually about 3-4 minutes. I then add the garlic and sliced mushrooms, cooking until the mushrooms start to soften, approximately 5 more minutes.
Next comes the star of the risotto: the Arborio rice. I stir it into the skillet, allowing it to toast for about 2 minutes. This step enhances the nutty flavor of the rice. Once the rice is lightly toasted, I pour in 1/2 cup of the warm vegetable broth and stir continuously until the liquid is absorbed. This stirring is necessary as it helps release the starches, creating that creamy texture I love in risotto.
I continue adding the broth, one ladle at a time, stirring constantly and waiting for the rice to absorb the liquid before adding more. This process takes around 18-20 minutes. When the rice is al dente and has absorbed most of the broth, I mix in the chopped spinach. The spinach will wilt down quickly, adding vibrant color and flavor.
Finally, I stir in the heavy cream and Parmesan, which will elevate my risotto to a decadent level. At this point, I season it with salt and pepper to taste. If you find that the risotto is too thick, you can add a little more broth or cream to achieve your desired consistency.
Once everything is well-mixed and heated through, I serve my creamy spinach and mushroom risotto warm, garnished with chopped fresh parsley. This dish is sure to please everyone at the table. Enjoy your delicious creation and savor every bite of this creamy delight!
Creamy Spinach and Mushroom Risotto
Ingredients
- 1 cup Arborio rice
- 1 cup fresh spinach
- 1 cup mushrooms, sliced
- 2 cups Parmesan cheese, grated
- 2 cups heavy cream
- 4 cups warm vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and garlic, and sauté until translucent.
- Add the sliced mushrooms and cook until they are soft and browned.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Gradually add the warm vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the heavy cream and grated Parmesan cheese until well combined.
- Add the fresh spinach and cook until wilted. Season with salt and pepper to taste.
- Remove from heat and let sit for a few minutes before serving.
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