This was my 1st time trying to make a Risotto at home, and I really loved it! I wanted to make a special recipe and add my touch to it. I decided to make my Risotto with garlic, Spinach, and Mushrooms. These flavors really added much to this easy to make dish 
Let’s cook together and have some fun!
This recipe makes 4 servings.
Ingredients
- 1 1/2 cups Arborio Rice
- 140g Fresh Baby Spinach
- 6 large Mushrooms
- 1 small Onion (Chopped)
- 3 Garlic Cloves (Crushed)
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 4 Sundried Tomatoes (Chopped)
- 900ml Vegetable Stock (hot)
- 1/2 cup Parmesan Cheese
- Black Pepper
- Salt
Making the Mushroom and Spinach Risotto
I started by sautéing the onions with the butter and oil in a large deep pan until they became translucent. I then added the mushrooms and garlic and cooked everything for 2 more minutes.
Next, I added the washed Arborio rice on top and the tomatoes and mixed everything. I then started to add the vegetable broth on several stages. I first added 250 ml and let them cook for 5 minutes until the liquid was absorbed. I repeated this last step one more time. The third time, I added the remaining stock and let it cook covered until the liquid was absorbed and the rice became creamy and soft.
I then added half of the parmesan, seasoned with salt and Black pepper, and scattered the Spinach over the Risotto. I covered my pan and let everything cook together for few more minutes until the Spinach leaves wilted. I served immediately and sprinkled the rest to the parmesan cheese on top. It was a very delicious and creamy dish. We enjoyed it as a main dish but you can also serve it as a side dish.
Enjoy!
