Spinach and vegetable risotto
Indulge in a creamy, flavorful Spinach and Vegetable Risotto made with savory mushrooms, tender asparagus, and fresh spinach. This easy, one-pot dish is perfect for a healthy weeknight dinner, combining white wine, light sour cream, and a medley of vibrant vegetables. Ready in under an hour, this risotto is a delicious way to elevate your meal!
Cook time 40 min
Prep time 15 min
Ingredients:
4 cups vegetable broth1 tbsp olive oil
1 cup mushrooms
1 onion
3 carrots
2 garlic cloves
1 cup white rice
1/2 cup white wine
3/4 lb asparagus
1/3 cup light sour cream
2 tbsp butter
3 cups spinach
Spinach and vegetable risotto is a delicious and nutritious dish that's perfect for dinner. This creamy risotto features a blend of fresh vegetables like mushrooms, asparagus, and spinach, creating a wonderful melody of flavors. In this recipe, we'll walk you through the steps to create a perfect risotto that will impress your family and friends.
Instructions:
- In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- In a large pan or skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms, chopped onion, and diced carrots. Sauté until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the white rice to the pan with the vegetables and stir constantly for about 1-2 minutes to coat the rice with the oil and lightly toast it.
- Pour in the white wine and stir until it's mostly absorbed by the rice.
- Start adding the warm vegetable broth to the rice mixture one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next one. This process should take about 18-20 minutes.
5. Cook the Asparagus:
- About halfway through (after around 10 minutes), stir in the asparagus pieces to cook along with the rice.
- Continue to add the remaining broth, stirring until the rice is creamy and slightly al dente.
- Once the rice has absorbed the broth and reached the desired consistency, stir in the light sour cream, butter, and chopped spinach until the spinach is wilted and everything is well combined.
- Season the risotto with salt and pepper to taste. Serve hot and enjoy!
Tips:
- Use warm vegetable broth: Keeping your vegetable broth warm during the cooking process ensures that the risotto cooks evenly and absorbs the liquid properly.
- Don't rush the process: Risotto requires patience and constant stirring to achieve that creamy texture. Take your time and add the broth gradually.
- Choose Arborio rice: Arborio rice is the traditional rice used in risotto and is essential for achieving the right creaminess.
- Add vegetables based on their cooking time: Since mushrooms and carrots take longer to cook than asparagus and spinach, add them in stages to ensure that all vegetables are perfectly cooked.
- Season to taste: Check the seasoning towards the end of cooking and adjust as necessary with salt and pepper to enhance the flavors.
Congratulations on preparing a delicious spinach and vegetable risotto! This dish not only tantalizes your taste buds but also brings a healthy dose of vegetables to your plate. Enjoy this comforting and satisfying meal, and don't hesitate to share it with loved ones.
Nutrition per serving
4 ServingsCalories 400kcal
Protein 10g
Carbohydrates 66g
Fiber 6g
Sugar 9g
Fat 13g
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