Recipe: Creamy Mushroom And Spinach Risotto 🔗

Ingredients 🔗

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 300g button mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 2 cups arborio rice
• 4 cups vegetable stock, heated
• 200g baby spinach leaves
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Directions 🔗

Step 1 🔗

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally. Add the mushrooms and thyme and cook for 5 minutes or until the mushrooms are softened.

Step 2 🔗

Add the arborio rice to the pan and stir to coat with the oil. Pour in a third of the hot stock and stir until all of the liquid has been absorbed. Continue adding the stock one third at a time, stirring constantly until all of the stock has been added and absorbed by the rice. This should take about 20 minutes.

Step 3 🔗

Stir in the spinach leaves until wilted, then add in half of the Parmesan cheese. Season with salt and pepper to taste, then stir in remaining Parmesan cheese just before serving.

Preparation, cooking time and yield 🔗

Preparation time: 10 minutes Cooking time: 25 minutes
Yield: 4 servings