# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 10 ounces cremini or button mushrooms, sliced
05 - 3.5 ounces baby spinach, roughly chopped
→ Rice
06 - 1 1/2 cups Arborio rice
→ Liquids
07 - 1/2 cup dry white wine
08 - 4 cups vegetable broth, kept warm
→ Dairy
09 - 1/2 cup grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - Salt and freshly ground black pepper, to taste
12 - Optional: freshly chopped parsley for garnish
# Step-by-Step Directions:
01 - Heat olive oil in a large, heavy-bottomed pot over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and sauté for 5 to 7 minutes, stirring occasionally, until golden and moisture evaporates.
04 - Incorporate Arborio rice and stir continuously for 1 to 2 minutes until grains are coated and slightly translucent.
05 - Pour in dry white wine and stir until liquid is mostly absorbed.
06 - Add warm vegetable broth one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue for about 20 minutes until rice reaches al dente and creamy consistency.
07 - Fold in chopped spinach and cook for 2 to 3 minutes until wilted.
08 - Remove pot from heat; stir in unsalted butter and grated Parmesan until creamy. Season with salt and freshly ground black pepper to taste.
09 - Dish hot, garnished with extra Parmesan and freshly chopped parsley if desired.
