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The foundation of any great risotto begins with the aromatics. Start by heating a couple of tablespoons of olive oil in a large, heavy-bottomed saucepan over medium heat. Once hot, add finely chopped onions and sauté them until they become translucent, about 5-7 minutes. The goal is to soften the onions without browning them, which can introduce unwanted bitterness.

30-Minute Creamy Spinach and Mushroom Risotto

Discover the comforting elegance of Creamy Spinach and Mushroom Risotto, a classic Italian dish that delights with its rich flavors and creamy texture. Perfect for cozy nights or elegant gatherings, this recipe combines hearty mushrooms, vibrant spinach, and the creamy goodness of Arborio rice. Ideal for cooks of all levels, this risotto is not just a meal but an experience in culinary art. Indulge in this nutritious and satisfying dish that will warm your heart and impress your guests. Enjoy the process and savor every bite!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

4 cups vegetable broth (heated)

1 cup sliced mushrooms (cremini or button)

2 cups fresh spinach (roughly chopped)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes, or until it turns translucent. Stir in the minced garlic and cook for an additional minute until it becomes fragrant.

    Toast the Rice: Add the Arborio rice to the skillet, stirring well to ensure each grain is coated with oil. Toast the rice for about 1-2 minutes, allowing it to absorb the aromatics and develop a slight nutty flavor.

      Add Broth Gradually: Carefully pour in 1 cup of the heated vegetable broth and stir constantly. Continue mixing until most of the liquid is absorbed by the rice, which should take about 3-4 minutes. This process is crucial for achieving the desired creamy texture.

        Incorporate the Mushrooms: Stir in the sliced mushrooms and add the next cup of vegetable broth. Keep stirring, allowing the rice to absorb the liquid as it cooks. Repeat this gradual addition of broth until the rice is creamy and al dente, which will take approximately 15-20 minutes in total.

          Add Spinach: When the rice is nearly cooked through, mix in the roughly chopped spinach. Stir continuously for about 1-2 minutes until the spinach wilts into the risotto.

            Creamy Finish: Lower the heat to a gentle simmer and stir in the grated Parmesan cheese and heavy cream. Mix thoroughly until the risotto becomes rich and creamy. Taste and adjust the seasoning with salt and pepper as desired.

              Serve and Garnish: Remove the skillet from heat. Spoon the creamy risotto into serving bowls and garnish with a sprinkle of fresh parsley. Enjoy your delicious, comforting risotto!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4