Arborio rice simmered with mushrooms, spinach, and Parmesan for a rich, irresistible Italian-inspired dish.
# Components:
→ Risotto Base
01 - 1 1/2 cups Arborio rice
02 - 5 to 6 cups warm vegetable broth
03 - 1/2 cup dry white wine (optional)
04 - 3 tablespoons olive oil
05 - 1 large onion, finely diced
06 - 3 cloves garlic, minced
→ Mushrooms and Vegetables
07 - 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
08 - 4 cups fresh baby spinach
09 - 2 tablespoons butter
10 - 1 teaspoon fresh thyme leaves
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Finishing
13 - 3/4 cup grated Parmesan cheese
14 - 2 tablespoons heavy cream (optional)
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges, for serving
17 - Extra grated Parmesan, for garnish
# Preparation Steps:
01 - Heat vegetable broth in a medium saucepan over low heat and maintain at a gentle simmer throughout preparation.
02 - In a large heavy-bottomed pan, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat. Sauté sliced mushrooms for 6 to 8 minutes until deeply golden and moisture evaporates. Season with thyme, salt, and pepper. Transfer cooked mushrooms to a plate.
03 - In the same pan, heat remaining olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add Arborio rice and stir constantly for 2 minutes until the grains are coated and lightly toasted. Pour in white wine (if using) and stir until fully absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring constantly and waiting until liquid is absorbed before adding more. Continue gradually for 18 to 20 minutes until rice is creamy but retains slight firmness.
06 - Stir in reserved mushrooms, fresh spinach, remaining butter, and Parmesan cheese. Add heavy cream if desired. Season to taste with salt and pepper. Mix in chopped parsley.
07 - Serve immediately, garnished with extra Parmesan, chopped parsley, and lemon wedges on the side. Risotto should have a flowing, creamy consistency.
