Vegan Channel - Risotto agli spinaci

In a saucepan, heat the vegetable broth over low heat and keep it warm.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender, about 5-7 minutes.

Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.

If using, pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Stir in the chopped spinach, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach is wilted.

Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Serve hot, garnished with fresh parsley.

Spice Level:

Dietary