Risotto featuring creamy arborio rice, fresh mushrooms, and spinach, this dish is perfect for a cozy night in or a fancy dinner party. The recipe is easy to make with impressive results.
2 cans (14.5 ounce size) vegetable broth
2 cups water
2 teaspoons olive oil
1 package (8 ounce size) sliced fresh mushrooms
1/2 cup chopped onion
1 1/2 cup Arborio rice or other short-grain rice
1/4 cup dry vermouth
1 package (10 ounce size) frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup grated fresh parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
Combine the broth and water in a saucepan over medium heat. Bring just to a simmer then reduce the heat to low to keep warm.
Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and onion and cook, stirring frequently, for 4 minutes. Remove the mushrooms and onions and set aside.
Add the rice to the saucepan. Cook, stirring constantly, for 1 minute. Stir in the vermouth. Cook, stirring constantly or until the liquid is mostly absorbed.
Reduce the heat to medium. Add the broth 1/2 cup at a time, stirring constantly until each addition of broth is absorbed before adding the next.
Continue to add the broth in 1/2-cup increments until all the broth is used and the rice is tender.
Remove the saucepan from the heat. Stir in the mushroom mixture, spinach, Parmesan, black pepper, and nutmeg. Mix well then serve immediately.
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