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Risotto is one of those comforting dishes that can transform an ordinary meal into an extraordinary experience. Originating from Italy, this creamy rice dish is known for its rich flavors and luxurious texture. What sets risotto apart is its ability to adapt to a plethora of ingredients, making it a versatile canvas for culinary creativity. Today, we’re diving into a delightful variation featuring earthy mushrooms and vibrant spinach, all cooked in one pot for ultimate ease. This One-Pot Creamy Mushroom and Spinach Risotto is not only a feast for the taste buds but also a time-saver for busy home cooks.

One-Pot Creamy Mushroom and Spinach Risotto

This One-Pot Creamy Mushroom and Spinach Risotto recipe is a comforting classic that transforms a simple meal into a delightful experience. With tender Arborio rice, earthy mushrooms, and fresh spinach, this dish offers a rich, creamy texture without the fuss of multiple pots. Perfect for busy weeknights or impressing dinner guests, it's easy to prepare and full of flavor. Discover how to create this versatile risotto that can adapt to any occasion and dietary preference while enjoying the warmth of homemade cooking.
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Ingredients
  

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces (225g) mushrooms, sliced (cremini or button)

1 cup Arborio rice

4 cups vegetable or chicken broth, heated

1 cup dry white wine (optional; can be replaced with additional broth)

2 cups fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper (adjust to taste)

1/4 teaspoon ground nutmeg (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Oil and Butter: In a large pot or deep skillet, combine the olive oil and butter over medium heat. Allow them to melt together until the mixture becomes warm and bubbly, creating a flavorful base.

    Sauté the Aromatics: Add the finely chopped onion to the pot. Sauté for about 3-4 minutes until the onion turns translucent and softens. Once the onions are ready, stir in the minced garlic and continue cooking for another minute, until fragrant.

      Cook the Mushrooms: Incorporate the sliced mushrooms into the pot. Cook for approximately 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture, intensifying their flavor.

        Add the Rice: Next, stir in the Arborio rice. Cook for 1-2 minutes, allowing the rice to toast slightly, which will enhance its nutty flavor and help it absorb the future liquids better.

          Introduce the Wine: If you choose to use white wine, pour it into the pot now. Allow the mixture to simmer, stirring frequently, until most of the wine has been absorbed by the rice.

            Gradually Add Broth: Begin adding the heated broth, one ladle at a time, to the risotto. Stir constantly while waiting for most of the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice becomes creamy and reaches an al dente texture.

              Stir in Spinach and Cheese: Once the risotto is adequately cooked, fold in the roughly chopped spinach, grated Parmesan cheese, salt, black pepper, and ground nutmeg (if using). Mix everything until the spinach wilts and the cheese is melted, creating a creamy consistency.

                Taste and Adjust: Sample your risotto and make any necessary adjustments to the seasoning, adding more salt or pepper to suit your taste.

                  Serve: Remove the pot from heat and garnish the risotto with freshly chopped parsley. For the best texture and flavor, serve immediately while it's hot and creamy.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                      - Presentation Tips: Serve the risotto in shallow bowls for a beautiful display. Drizzle a little extra olive oil on top and sprinkle additional Parmesan cheese before serving for an elegant finish. Enjoy!