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Green Risotto with Mushrooms

Green Risotto with Mushrooms
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A creamy and flavorful green risotto with earthy mushrooms, perfect for a satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine or vegetable broth
  • 4 cups vegetable broth, warmed
  • 1/2 cup frozen peas
  • 2 cups fresh spinach
  • 1/4 cup grated parmesan cheese (optional)
  • 2 tablespoons butter
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add sliced mushrooms to the pot and cook until they release their liquid and turn golden brown, about 5-7 minutes.
  3. Stir in arborio rice and cook for 2 minutes, stirring constantly, until the edges of the grains are translucent.
  4. Pour in white wine or vegetable broth and stir until it is completely absorbed by the rice.
  5. Add warmed vegetable broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  6. Stir in frozen peas and fresh spinach. Cook for 2-3 minutes, until spinach wilts and peas are heated through.
  7. Remove from heat. Stir in grated parmesan cheese (if using) and butter until melted and well combined.
  8. Season with salt and black pepper to taste. Serve immediately.

Notes

  • For an extra vibrant green color, you can blend a small portion of the cooked spinach with a little broth and stir it back into the risotto.
  • Feel free to experiment with other types of mushrooms, such as shiitake or oyster mushrooms.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

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