INGREDIENTS

• 1 TABLESPOON butter or vegetarian butter

• 1/2 onion, diced

• 1 clove of garlic, finely diced

• a pinch of salt and pepper (do not add salt if you're using bouillon blocks)

• 1 TABLESPOON white wine

• 3/4 CUP arborio rice (also known as risotto rice)

• 3/4 CUP (50 grams/5 of 4-cm in diameter) white button or cremini mushrooms, sliced 

• 1 AND 3/4 CUP chicken broth or veggie broth (substitute: use 1/2 of a bouillon block or 1/2 TEASPOON of bouillon powder and the same amount of water)

• a HANDFUL (~ 1 CUP) spinach

• 1 TABLESPOON parmesan cheese

​

STEPS

1. OVER MEDIUM HEAT, MELT BUTTER IN THE PAN.

2. THROW IN ONION AND GARLIC AND MIX UNTIL ONION BECOMES SOFT AND A TAD BIT TRANSLUCENT.

3. SPRINKLE SALT (DO NOT ADD SALT IF YOU'RE USING BOUILLON), PEPPER AND WHITE WINE AND STIR (2 MINS.) UNTIL WINE REDUCES. TURN HEAT DOWN TO MEDIUM-LOW.

4. ADD THE ARBIRO RICE AND STIR UNTIL THE RICE IS COATED BY THE ONION MIXTURE (1 MIN.).

5. ADD 1/2 CUP OF HOT BROTH INTO THE PAN AND STIR UNTIL THE STOCK IS ABSORBED BY THE RICE. CONTINUE ADDING BROTH IN 1/2 CUP- INCREMENTS UNTIL ALL THE BROTH IS IN THE PAN AND FORM INTO A CREAMY SAUCE. THIS MIGHT TAKE ANYWHERE FROM 15-20 MINUTES. 

6. THROW SPINACH AND 1/2 TABLESPOON OF CHEESE INTO PAN AND TURN OFF HEAT. STIR FOR ABOUT 1 MIN. SERVE IT WITH THE REST OF THE CHEESE AND MORE PEPPER!

inspired by Chrissie from The Busy Baker: https://thebusybaker.ca/easy-mushroom-risotto/#wprm-recipe-container-5229