One-Pot Vegetable Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. Heat olive oil in a large pot over medium heat
2. Add chopped onion and minced garlic; sauté until translucent
3. Stir in sliced mushrooms and cook until softened
4. Add Arborio rice and stir for 2 minutes to toast the grains
5. Pour in vegetable broth, and bring to a simmer; reduce heat to low
6. Stir in chopped spinach, halved cherry tomatoes, dried basil, salt, and pepper
7. Cover and cook for 18-20 minutes, stirring occasionally until rice is creamy and al dente
8. Remove from heat and let sit for 5 minutes
9. Serve warm, topped with grated Parmesan cheese if desired