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As the leaves begin to change and a crisp breeze fills the air, there's nothing quite like the warm embrace of a comforting meal to usher in the coziest season of all. Enter: Cozy Autumn One-Pan Mushroom & Spinach Risotto. This dish embodies the essence of fall, featuring earthy mushrooms and vibrant spinach, all enveloped in creamy, dreamy arborio rice.

Cozy Autumn One-Pan Mushroom & Spinach Risotto

Embrace the cozy vibes of autumn with this One-Pan Mushroom & Spinach Risotto. Featuring creamy arborio rice, earthy mushrooms, and vibrant spinach, this easy recipe is perfect for chilly evenings. With minimal cleanup and maximum flavor, it's a delicious way to enjoy the season's harvest. Pair it with your favorite bread or a glass of white wine for the ultimate comfort meal. Gather your ingredients and bring the warmth of fall to your dinner table!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

8 oz mushrooms, sliced (button, cremini, or your choice)

2 cups fresh spinach, roughly chopped

1/2 cup dry white wine (optional)

1/2 teaspoon dried thyme

1/4 teaspoon nutmeg

Salt and pepper to taste

1/2 cup grated Parmesan cheese (plus more for serving)

2 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, warm the vegetable broth over low heat, keeping it at a gentle simmer without boiling.

    In a large skillet or wide pan, warm the olive oil over medium heat. Add the diced onion and sauté for around 3-4 minutes until it turns translucent.

      Mix in the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms soften and release their juices.

        Incorporate the Arborio rice, stirring to toast it for about 1-2 minutes until it starts to become slightly translucent on the edges.

          If using wine, add the white wine and let it cook down, stirring occasionally, until it's mostly evaporated.

            Start incorporating the warm broth, one ladleful at a time, into the rice mixture. Stir frequently and let the rice absorb the broth before adding more. Keep this going for about 18-20 minutes until the rice reaches a creamy and al dente texture.

              As the rice nears completion, mix in the chopped spinach, dried thyme, nutmeg, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilts and the risotto is creamy.

                Take the pan off the heat, then mix in the butter and grated Parmesan cheese until evenly blended. Taste and make any necessary adjustments to the seasoning.

                  Serve the risotto warm, garnished with extra Parmesan cheese and fresh parsley.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 4