Ingredients
Main Ingredients
- 2 to 3 cups vegetable stock, divided
- 1 ½ Tablespoons light olive oil
- ½ cup diced shallot or 1 small white onion
- 1 teaspoon minced garlic (about 2 cloves)
- 8 ounces (2 cups) sliced button mushrooms
- 1 to 1 ½ teaspoons kosher salt, divided
- 1 cup Arborio rice or hulled millet (pre-rinsed)
- 2 Tablespoons butter or plant based butter
- 1 cup shredded or grated Parmesan cheese, plus more for topping
- 1 to 2 cups loose leaf spinach
Garnishes
- Fresh parsley
- Cracked black pepper
Instructions
- Heat the Vegetable Stock: Pour the vegetable stock into a heatproof bowl or jar and microwave on high for 2 minutes or until hot. Alternatively, heat on the stovetop ensuring the stock stays warm for adding during cooking.
- Sauté Shallots and Garlic: In a large skillet over medium-high heat, add the olive oil followed by diced shallots and minced garlic. Sauté for about 3 minutes or until the shallots become translucent and fragrant.
- Cook Mushrooms: Stir in the sliced mushrooms and ½ teaspoon of kosher salt. Increase heat to high and add some warm vegetable stock. Stir the mushrooms, allowing them to sweat and absorb the stock, cooking for about 2 to 3 minutes.
- Add Rice and Initial Stock: Reduce heat to medium-high and add the Arborio rice or hulled millet to the skillet. Pour in enough warm stock to just cover the grains (approximately 1 to 1 ½ cups). Stir to combine and bring to a simmer. Lower heat to medium-low, cover, and cook for 10 to 15 minutes until the rice or millet is just tender and has absorbed most of the liquid.
- Continue Cooking with Remaining Stock: Uncover the skillet and add the remaining 1 to 1 ½ cups of warm stock. Return to a simmer over medium heat and continue to cook, stirring frequently, until the stock is absorbed and the rice is al dente. This should take about 5 to 10 minutes. Note that millet may need slightly longer to soften.
- Finish the Risotto: Remove the skillet from heat. Stir in the butter, Parmesan cheese, loose leaf spinach, and the remaining ½ teaspoon of kosher salt. Mix until the butter and cheese melt into a creamy consistency and the spinach wilts.
- Garnish and Serve: Season with cracked black pepper and garnish with fresh parsley. Serve immediately for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes
- For a vegan risotto, substitute butter with plant-based butter and use vegan Parmesan cheese or nutritional yeast.
- Use hulled millet as a gluten-free alternative to Arborio rice if desired.
- Adjust the amount of vegetable stock based on the desired creaminess of the risotto.
- Fresh spinach can be replaced with kale or other leafy greens according to preference.
- Make sure to stir frequently during the final cooking stage to prevent sticking and achieve a creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
