Arborio rice: 50g (1/4 cup), Mushrooms (cremini or button): 100g (1 cup, sliced), Spinach (fresh): 30g (1 cup), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Vegetable broth (low-sodium): 240ml (1 cup), White wine (dry): 30ml (2 tbsp, optional), Parmesan cheese: 15g (1 tbsp, grated), Greek yogurt (plain, low-fat): 30g (2 tbsp), Olive oil: 5ml (1 tsp), Thyme (fresh): 1g (1/4 tsp, chopped), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 25g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 100g sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. 5. Add 50g Arborio rice and stir to coat with oil. Cook for 1-2 minutes. 6. If using, add 30ml white wine and cook until mostly absorbed. 7. Add 60ml (1/4 cup) vegetable broth and stir frequently until mostly absorbed. 8. Continue adding broth, 60ml at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. This process should take about 18-20 minutes. 9. When rice is creamy and tender, stir in 30g spinach until wilted. 10. Remove from heat and stir in 15g grated Parmesan cheese, 30g Greek yogurt, 1g chopped thyme, a pinch of salt, and 1g black pepper.
