By Brady Starr
Warm the vegetable broth in a small saucepan over low heat. Keep it warm while you prepare the risotto.
In a large, shallow pan, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing for 2-3 minutes until translucent and fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Stir in the arborio rice, allowing it to toast slightly in the pan for about 2 minutes, stirring frequently to avoid burning.
Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Once the rice is cooked, stir in the baby spinach until wilted. Add the grated Parmesan cheese and stir until creamy. Season with salt and black pepper to taste.
To finish, squeeze the juice of half a lemon over the risotto, stirring well. Taste and adjust seasoning if necessary.
Serve the risotto hot, topped with a handful of arugula salad dressed with a light vinaigrette on the side. Garnish with extra Parmesan cheese if desired.
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This Vegetarian Main Course Italian recipe is ready in 40 minutes and features arborio rice, cremini or button mushrooms, low-sodium vegetable broth and other delicious ingredients. Contains 460 calories total.
Warm the vegetable broth in a small saucepan over low heat. Keep it warm while you prepare the risotto.
In a large, shallow pan, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing for 2-3 minutes until translucent and fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Stir in the arborio rice, allowing it to toast slightly in the pan for about 2 minutes, stirring frequently to avoid burning.
Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Once the rice is cooked, stir in the baby spinach until wilted. Add the grated Parmesan cheese and stir until creamy. Season with salt and black pepper to taste.
To finish, squeeze the juice of half a lemon over the risotto, stirring well. Taste and adjust seasoning if necessary.
Serve the risotto hot, topped with a handful of arugula salad dressed with a light vinaigrette on the side. Garnish with extra Parmesan cheese if desired.
Calories per Serving: 460
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