Wild Mushroom Risotto Bowl Recipe
With Spinach, Mozzarella, Provolone Cheese
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Ingredients
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Rice and Broth
Vegetables
Cheese
Seasonings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm while you prepare the risotto.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 1 minute.
- 3
Cooking the Risotto
- 4
Toast the Arborio Rice
Add the Arborio rice to the skillet and stir well to coat the grains in the oil. Cook for 1-2 minutes until the rice is slightly translucent.
- 5
Add the Wine
Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed by the rice.
- 6
Incorporate the Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Finishing Touches
- 7
Add Spinach and Cheese
Once the rice is cooked, stir in the fresh spinach, shredded mozzarella, and provolone cheese. Continue stirring until the cheese melts and the spinach wilts.
- 8
Season and Serve
Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
