Vegetable Risotto Recipe
Baby Spinach, Diced Tomatoes, Mushrooms, Chives, Onions and Parmesan Cheese.
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Ingredients
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Vegetables
Grains
Dairy
Liquids
Seasonings
Method
Preparation
- 1
- 2
Prepare Mushrooms
Clean and slice the mushrooms.
- 3
Prepare Broth
Prepare the vegetable broth and keep it warm on low heat.
Cooking
- 4
- 5
Cook Onion
Add the chopped onion and cook until translucent, about 5 minutes.
- 6
Cook Mushrooms
Add the sliced mushrooms and cook for another 5 minutes until softened.
- 7
Toast Rice
Stir in the Arborio rice and toast it for about 2 minutes until slightly translucent.
- 8
Cook Rice
Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, about 20 minutes total.
- 9
Add Spinach and Tomatoes
Once the rice is creamy and al dente, stir in the diced tomatoes, baby spinach, and butter. Cook for an additional 5 minutes.
- 10
Finish Risotto
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.