Mushroom Risotto Flavorful Comfort Food Recipe

Ingredients

• 1.5 cups Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mixed mushrooms (cremini, shiitake, and oyster), sliced
• 1 cup fresh spinach, chopped
• 1 teaspoon dried thyme
• 0.5 cup grated Parmesan cheese
• to taste Salt and black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a saucepan, heat the vegetable broth over low heat; keep it warm but not boiling.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and sliced mushrooms to the skillet; sauté for another 5-6 minutes, until the mushrooms are tender and have released their moisture.
4. Stir in the Arborio rice and dried thyme, cooking for 1-2 minutes until the rice is well-coated and slightly toasted.
5. Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir frequently, allowing the rice to absorb the broth before adding the next ladle.
6. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. You may not use all the broth, so taste as you go.
7. When the rice is almost cooked, stir in the chopped spinach and allow it to wilt for a minute.
8. Remove the skillet from heat and fold in the grated Parmesan cheese, seasoning with salt and pepper to taste.
9. Serve immediately, garnished with fresh parsley for a burst of color and flavor.