Spinach and Mushroom Risotto

This creamy and flavorful spinach and mushroom risotto is a delicious vegetarian dish that is perfect for a cozy dinner.

Ingredients - Serves 4

Heat the olive oil in a large pan over medium heat.
Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
Add the Arborio rice to the pan and stir to coat it with the oil. Cook for 2 minutes.
Pour in the white wine and cook until it is absorbed by the rice.
Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
After adding about half of the broth, add the sliced mushrooms to the pan. Continue adding the remaining broth and stirring until the rice is creamy and tender, about 20 minutes in total.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Remove the pan from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
Let the risotto rest for a few minutes before serving. Serve hot and enjoy!