Ingredients
Method
- Heat the vegetable broth in a medium saucepan over low heat. Keep it warm throughout the cooking process.
- Heat 1 tablespoon olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown. Season with salt and pepper, then transfer to a plate.
- Add the remaining 2 tablespoons olive oil to the same pan. Reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the arborio rice to the pan and stir to coat with the oil and onion mixture. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted and the edges look translucent.
- If using wine, add it now and stir until it's mostly absorbed, about 2 minutes.
- Begin adding the warm broth one ladle at a time (about ¾ cup per addition). Stir frequently and wait until most of the liquid is absorbed before adding the next ladle. This process will take about 20-25 minutes total.
- After about 15 minutes of adding broth, stir the cooked mushrooms back into the risotto.
- Continue adding broth and stirring until the rice is creamy but still has a slight bite to it. You may not need all the broth, or you might need a bit more.
- Add the fresh spinach to the pan and stir until wilted, about 1 minute.
- Remove from heat and stir in the butter and grated parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley and additional parmesan cheese if desired.
Notes
Leftover risotto can be stored in the refrigerator for up to 3 days, though it will thicken considerably. To reheat, add a splash of broth or water and stir over low heat. You can substitute the spinach with other leafy greens like arugula or kale. For a richer version, use half vegetable broth and half mushroom broth.