Recipe: Creamy Mushroom & Spinach Risotto (Vegetarian)

Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter (or plant-based butter for vegan)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz (225g) cremini mushrooms, sliced
• 1.5 cups (300g) arborio rice
• ½ cup (120ml) dry white wine (or vegetable broth for non-alcoholic)
• 4–5 cups (1L–1.25L) low-sodium vegetable broth, kept warm
• 2 cups (60g) fresh baby spinach
• ½ cup (50g) freshly grated vegetarian parmesan cheese (or nutritional yeast for vegan)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and black pepper to taste
• Optional: 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat the vegetable broth in a small saucepan over low heat. Keep it simmering gently (do not boil) to avoid shocking the rice later.
2. In a large heavy-bottomed pot, warm olive oil and butter over medium heat. Add the diced onion and a tiny pinch of salt; sauté for 3–4 minutes until soft and translucent.
3. Add minced garlic and sliced mushrooms to the pot. Cook for 5–6 minutes, until mushrooms turn golden and all their released liquid has evaporated. Stir in thyme.
4. Add the arborio rice to the pot, stirring to coat every grain in the oil-butter mixture. Toast the rice for 1 minute, until it smells nutty and fragrant.
5. Pour in the white wine (if using) and stir constantly until it is fully absorbed into the rice (about 1–2 minutes).
6. Begin adding the warm broth one ladle at a time: add 1 ladleful (~½ cup) to the rice, stir continuously, and wait until almost all liquid is absorbed before adding the next ladle. Repeat this process for 18–20 minutes total, until the rice is creamy but still has a slight, firm bite (al dente).
7. In the final 2 minutes of cooking, stir in the fresh spinach until it wilts completely. Add the grated parmesan and mix until the risotto is smooth and creamy. Season with extra salt and pepper to taste.
8. Serve immediately, topped with extra parmesan and chopped parsley if desired.

Pro Tips

• Toast the rice first: This step locks in the rice’s starches, which creates the risotto’s signature creamy texture without adding heavy cream.
• Keep broth warm: Cold broth drops the pot’s temperature, slowing cooking and leading to uneven, undercooked rice.
• Stir gently (but regularly): Slow, consistent stirring while adding broth helps release the rice’s natural starch for creaminess.
• Vegan swap: Replace butter with plant-based butter, parmesan with nutritional yeast, and use vegan-certified vegetable broth.
• Umami boost: Mix cremini mushrooms with shiitake mushrooms for a deeper, meaty flavor.

作者声明:本文包含人工智能生成内容。