Vegetarian Mushroom and Spinach Risotto

This creamy vegetarian mushroom and spinach risotto is a perfect dish for a dinner party, boasting a rich depth of flavor from the sautéed mushrooms and a hint of garlic. Finished with fresh spinach and a sprinkle of parmesan, it offers both comfort and elegance for your guests.

Ingredients

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic; sauté until the onion is translucent.
3. Add mushrooms and cook until softened, about 5 minutes.
4. Stir in Arborio rice, allowing it to toast for 1-2 minutes.
5. Gradually add vegetable broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.
6. Once rice is creamy and tender, stir in spinach until wilted.
7. Add Parmesan cheese, salt, and pepper to taste, mixing until combined and creamy.

Health Benefits

• Rich in iron and calcium from spinach
• High in antioxidants from mushrooms
• Provides essential carbohydrates for energy

Nutrition Facts

Calories: 380 | Protein: 12g | Carbs: 65g | Fat: 8g | Fiber: 5g | Sugar: 4g