Porcini Mushroom & Spinach Risotto

Porcini Mushroom & Spinach Risotto is a warm, comforting meal that is easy to make and has a rich, earthy flavor.

The recipe is vegetarian, and can be easily made vegan by replacing butter with olive oil and parmesan with nutritional yeast.

Risotto requires constant attention and stirring, so it can be a bit time-consuming.

It is also high in starch and carbs.

Porcini mushrooms are high in antioxidants and vitamins B and D.
Spinach is packed with vitamins A and K, and contains anti-inflammatory properties.

	1 ounce dried funghi porcini
	2 ounces butter
	1 onion , finely chopped
	1 garlic clove , crushed
	7 ounces chestnut mushrooms , sliced
	5 ounces risotto rice
	1/2 cup white wine
	3 cups vegetable stock , kept simmering
	4 ounces spinach , washed and chopped
	parmesan cheese , grated ( optional )

1.	Soak the porcini mushrooms in ¾ cup of hot water for about 10-20 minutes until they soften.
2.	Melt butter in a large saucepan, add chopped onion and garlic, and cook it over medium-low heat until onions are soft but not browned.
3.	Add sliced chestnut mushrooms to the pan and continue to cook until they release their water and become tender, for about 5 minutes.
4.	Add risotto rice and stir well to coat each grain.
5.	Pour in white wine and stir until it is completely absorbed.
6.	Add 1 cup of the vegetable stock and the soaked mushrooms and simmer, stirring frequently, until the rice has absorbed most of the liquid but is still al dente.
7.	Gradually add remaining vegetable stock, half cup at a time, and cook until the rice has absorbed it before adding more, continue stirring frequently.
8.	Add chopped spinach and grated parmesan, stir well and cook for another minute, until spinach is wilted and parmesan is melted.
9.	Serve hot, with some extra grated parmesan if desired.