Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large oven-safe pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add the diced mushrooms and cook until they release their moisture and are golden brown, about 8 minutes. Season with salt and pepper.
- Stir in the Arborio rice, allowing it to toast for 2 minutes. This step adds a nutty flavor and prepares the rice for absorbing the broth seamlessly.
- Pour in the vegetable broth and bring to a simmer. Stir occasionally for about 15 minutes, until the rice is al dente.
- Fold in the chopped spinach and mozzarella cheese, mixing until the spinach wilts and the cheese melts throughout the risotto.
- Transfer the pot to the preheated oven and bake for 10-15 minutes until bubbly and golden on top. Keep an eye on it, as you want that beautiful crust to form without burning.
- Remove from the oven, sprinkle with Parmesan cheese, and let it rest for 5 minutes before serving.
Notes
For optimal creaminess, serve immediately. Leftovers can be stored in an airtight container for up to three days. Reheat gently on the stove with a splash of broth to restore creaminess.