A comforting dish blending Arborio rice with mushrooms, spinach, Parmesan, and a creamy sauce for rich flavors.
# What You'll Need:
→ Vegetables
01 - 9 oz cremini or button mushrooms, sliced
02 - 5 oz fresh spinach, washed and roughly chopped
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1½ cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine
→ Dairy
08 - ¼ cup unsalted butter, divided
09 - ½ cup freshly grated Parmesan cheese
10 - ¼ cup heavy cream
→ Seasonings
11 - 2 tbsp olive oil
12 - ½ tsp salt, or to taste
13 - ¼ tsp freshly ground black pepper
14 - Optional pinch of nutmeg
# How to Make It:
01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy saucepan over medium heat. Add mushrooms and sauté for 5 to 7 minutes until golden and moisture has evaporated. Remove mushrooms and set aside.
02 - Add remaining olive oil and butter to the pan. Cook onion for 3 to 4 minutes until soft and translucent. Stir in garlic and cook for 1 minute until fragrant.
03 - Add Arborio rice to the pan and toast for 2 minutes, stirring frequently until edges become translucent.
04 - Pour in white wine and stir continuously until fully absorbed by the rice.
05 - Add a ladle of warm vegetable broth and stir gently. When mostly absorbed, add another ladle. Continue this process, stirring frequently, until rice is creamy and al dente, about 18 to 20 minutes.
06 - Stir sautéed mushrooms and fresh spinach into the rice. Cook for 2 to 3 minutes until spinach wilts.
07 - Remove from heat. Stir in Parmesan cheese, heavy cream, salt, pepper, and nutmeg if using. Taste and adjust seasoning as necessary.
08 - Serve immediately, optionally garnished with extra Parmesan and a drizzle of olive oil.
