Mushroom and Spinach Risotto

Main Dish / By

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! 🙂