By Brady Starr
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the Arborio rice to the pan and cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until it is mostly absorbed. (Optional)
Begin adding the vegetable broth one ladle at a time, stirring continuously, and waiting for the liquid to absorb before adding more. Continue until the rice is cooked to al dente, about 18-20 minutes.
While the risotto is cooking, slice the mushrooms and sauté them in another pan with 1 tablespoon of olive oil until they are golden brown. Add salt and pepper to taste.
Once the mushrooms are cooked, add the spinach and sauté until wilted.
Stir the mushroom and spinach mixture into the risotto once the rice is cooked.
Remove the pan from heat and stir in the Parmesan cheese and butter. Adjust seasoning with salt and pepper.
For the Arugula Salad: In a bowl, toss the arugula with lemon juice, a drizzle of olive oil, salt, and pepper.
Serve the risotto immediately with the Arugula Salad on the side.
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This Italian Vegetarian Main Course recipe is ready in 45 minutes and features Arborio rice, Mushrooms, Vegetable broth and other delicious ingredients. Contains 420 calories total.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the Arborio rice to the pan and cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until it is mostly absorbed. (Optional)
Begin adding the vegetable broth one ladle at a time, stirring continuously, and waiting for the liquid to absorb before adding more. Continue until the rice is cooked to al dente, about 18-20 minutes.
While the risotto is cooking, slice the mushrooms and sauté them in another pan with 1 tablespoon of olive oil until they are golden brown. Add salt and pepper to taste.
Once the mushrooms are cooked, add the spinach and sauté until wilted.
Stir the mushroom and spinach mixture into the risotto once the rice is cooked.
Remove the pan from heat and stir in the Parmesan cheese and butter. Adjust seasoning with salt and pepper.
For the Arugula Salad: In a bowl, toss the arugula with lemon juice, a drizzle of olive oil, salt, and pepper.
Serve the risotto immediately with the Arugula Salad on the side.
Calories per Serving: 420
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