Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth (warm)
- 2 cups fresh spinach (packed)
- 1 cup cremini mushrooms (sliced)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt olive oil and butter. Sauté onion and garlic until translucent (about 3-4 minutes).
- Add sliced mushrooms; cook until browned and moisture has released (around 5-7 minutes).
- Stir in Arborio rice, toasting for about 1-2 minutes.
- Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed before adding more. Continue until rice is al dente (about 18-20 minutes).
- Fold in fresh spinach until wilted, then remove from heat and stir in Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
- Serve warm, garnished with additional cheese or herbs if desired.
Notes
- For a vegan version, substitute with plant-based cheese alternatives.
- Experiment with different vegetables or herbs like thyme for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg