Creamy Spinach and Mushroom Risotto

Creamy Spinach and Mushroom Risotto
10 min.
50 min.
Ready in


for 4 servings
2 tablespoons olive oil
4 scallions (sliced including bulbs)
3 cups fresh Mushrooms (cleaned and sliced)
2 cloves garlic (pressed or crushed)
¼ teaspoon black peppercorn
1 ½ cups Arborio rice
¾ cup dry white wine
2 cups Vegetable broth (or chicken broth)
2 cups fresh Baby spinach
½ cup Parmesan cheese
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Kitchen utensils

1 Measuring cups, 1 Small bowl, 1 Whisk, 1 Cutting board, 1 Large knife, 1 flache Bowl, 1 Small knife, 1 große Non-stick pan, 1 breiter Pot mit Deckel, 1 Slotted spatula

Preparation steps

Step 1/4
Heat oil over medium heat. Add onions, mushrooms, garlic and black pepper. Saute until mushrooms are soft; stirring frequently, approximately 4-5 minutes.
Step 2/4
Stir in rice and stir until rice begins to turn opaque (approximately 2 minutes). Add the wine, and cook until the liquid has been absorbed. Add the broth, 1/2 cup at a time to the rice mixture, cook stirring frequently, allowing the the rice to absorb the broth before adding the next 1/2 cup. Cook the rice for about 25 minutes. It should be almost tender.
Step 3/4
Add spinach and cook, stirring 5 minutes longer, Add additional broth or a little water if necessary.
Step 4/4
Stir in the Parmesan cheese. Divide between 4 plates. Serve