Spinach and Garlic Risotto

Ingredients

• 1.5 cups Arborio rice
• 5 cups Vegetable broth
• 5 ounces Fresh baby spinach
• 6 cloves Garlic cloves, roasted and mashed
• 0.5 cup Dry white wine
• 1 large Shallot, finely minced
• 3 tablespoons Unsalted butter
• 0.5 cup Grated Parmesan cheese
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt(optional)
• 0.25 teaspoon Black pepper(optional)

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.

2. 2

   Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium heat.

3. 3

   Add the minced shallots and cook until translucent, then stir in the Arborio rice, toasting it for 2 minutes.

4. 4

   Deglaze the pan with the white wine, stirring constantly until the liquid is fully absorbed by the rice.

5. 5

   Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to absorb before adding more.

6. 6

   Halfway through the broth additions, stir in the mashed roasted garlic to integrate the flavor.

7. 7

   Once the rice is al dente and creamy, fold in the fresh spinach and remaining butter, stirring until the spinach is wilted.

8. 8

   Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste before serving.