Light Mushroom Spinach Risotto

Ingredients

• 3/4 cup arborio rice
• 1.5 cups sliced mushrooms
• 2 cups spinach
• 3 cups warm vegetable stock
• 1/4 cup parmesan
• 1/2 onion, diced
• 1 tbsp olive oil

Instructions

1. Warm the vegetable stock in a small saucepan and keep it at a low simmer — adding warm stock (not cold) is essential for creamy risotto.
2. Heat olive oil in a wide, heavy-bottomed pan over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Add the sliced mushrooms and cook for another 4 to 5 minutes until they release their liquid and turn golden brown.
3. Add the arborio rice to the pan and stir for about 1 minute, letting each grain get coated in oil — you'll hear a gentle sizzle and the edges will become slightly translucent.
4. Begin ladling in the warm stock one scoop at a time (about 1/2 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. This gradual process takes about 18 to 20 minutes total.
5. When the rice is tender but still has a slight bite in the center (al dente), fold in the spinach and stir until it wilts, about 1 minute.
6. Remove from heat, stir in the grated parmesan, and let the risotto rest for 2 minutes — it will thicken slightly. Season with salt and pepper and serve immediately.

Tips

• The key to great risotto is patience: stir often and add stock gradually. Rushing this step produces gummy rice.
• Use a mix of mushroom varieties (cremini, shiitake, oyster) for more depth of flavor and texture.
• For an even lighter version, reduce the parmesan to 2 tablespoons and finish with a squeeze of lemon juice.
• Leftover risotto makes excellent arancini — form it into balls, coat in breadcrumbs, and pan-fry until golden.