Experience the magic of a gourmet risotto with our Spinach Mushroom Balsamic Risotto. This dish is a celebration of flavors, combining creamy Arborio rice with the goodness of fresh spinach, hearty mushrooms, and the distinctive taste of balsamic vinegar. It’s a culinary journey that will leave your taste buds wanting more.
Spinach Mushroom Balsamic Risotto
- 1 1/2 cups Arborio rice
- 1 cup fresh spinach, chopped
- 8 oz mushrooms, sliced
- 1/4 cup balsamic vinegar
- 4 cups vegetable broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tbsp olive oil
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add sliced mushrooms and cook until they release their moisture.
- Stir in Arborio rice and cook until lightly toasted.
- Pour in balsamic vinegar and cook until mostly absorbed.
- Gradually add vegetable broth, one ladle at a time, stirring frequently.
- Continue cooking and adding broth until the rice is creamy and al dente.
- Stir in chopped spinach and Parmesan cheese.
- Season with salt and pepper to taste.
- Remove from heat and let it rest for a few minutes before serving.
Total Time: 40 minutes
Yield: 4 servings
Nutritional Information (per serving):
Calories: 380 | Fat: 12g | Carbohydrates: 55g | Protein: 14g | Fiber: 3g