Creamy Spinach and Mushroom Risotto

Bynews dail

Feb 25, 2025

Creamy Spinach and Mushroom RisottoIngredients:
1 tablespoon olive oil 1 cup finely chopped white onion 3 cloves garlic, minced 1 cup Arborio rice 1/2 cup dry white wine (optional) 4 cups chicken or vegetable stock, heated 1/2 cup baby spinach 1/2 cup sliced mushrooms 1/4 cup grated Parmesan cheese Salt and freshly ground black pepper, to tasteInstructions:
1.
Heat olive oil in a large saucepan over medium heat.
Add the onion and cook until softened, about 5 minutes.
2.
Add the garlic and cook for 1 minute more.
3.
Stir in the Arborio rice and cook for 1 minute, or until it becomes translucent.
4.
If using, deglaze the pan with white wine and cook until it evaporates.
5.
Gradually add the hot stock, one ladleful at a time, stirring constantly.
6.
Continue stirring and adding stock until the rice has absorbed most of the liquid and is al dente (slightly firm to the bite), about 18-20 minutes.
7.
Stir in the spinach and mushrooms and cook until the spinach is wilted and the mushrooms are tender, about 2 minutes.
8.
Remove the saucepan from the heat and stir in the Parmesan cheese.
9.
Season with salt and pepper to taste.
10.
Serve hot and garnish with additional Parmesan cheese, if desired.

Creamy Spinach and Mushroom Risotto

Bynews dail

By news dail

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