Name: Risotto Bowl Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves of garlic, minced; 1 cup sliced mushrooms; 1 cup chopped spinach; 1 cup diced tomatoes; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

How To Make Risotto Bowl

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Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
1 cup sliced mushrooms
1 cup chopped spinach
1 cup diced tomatoes
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

In a large saucepan, heat the vegetable broth over medium heat until hot.
In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
Add the Arborio rice to the pan with the onions and garlic, stirring constantly for about 2 minutes, until the rice is translucent around the edges.
Gradually add a ladleful of hot vegetable broth to the rice, stirring continuously until the liquid is absorbed. Repeat this process, adding broth and stirring, until the rice is creamy and tender, about 20-25 minutes.
Meanwhile, in a separate pan, sauté the mushrooms until golden brown. Set aside.
Once the rice is cooked, stir in the chopped spinach, diced tomatoes, sautéed mushrooms, and grated Parmesan cheese. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes, until the spinach is wilted and the mixture is heated through.
Serve the risotto in bowls, garnished with additional grated Parmesan cheese, if desired.