Creamy Mushroom and Spinach Risotto

1.In a saucepan, heat the vegetable broth over low heat and keep it warm.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.

4.Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.

5.Pour in the white wine and stir until it is mostly absorbed by the rice.

6.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7.When the rice is nearly done, stir in the baby spinach and cook until wilted, about 2 minutes.

8.Remove the skillet from heat and stir in the heavy cream, remaining butter, and grated Parmesan cheese. Mix until creamy and well combined. Season with salt and black pepper to taste.

9.Serve the risotto hot, garnished with fresh parsley.