This creamy spinach and mushroom risotto is a rich and comforting dish, perfect for a cozy dinner. The earthy mushrooms and fresh spinach combine beautifully with the creamy, velvety texture of the risotto, making each bite a delight. Here’s how to make it:
RECIPE CARD
Creamy Spinach and Mushroom Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
- 4 cups warm vegetable broth
- 1/2 cup white wine, optional
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Sauté Vegetables: Cook onion and garlic in olive oil, then add mushrooms and cook until softened.
- Toast Rice: Stir in Arborio rice and cook briefly until the grains look lightly translucent at the edges.
- Add Liquid Gradually: Add wine if using, then add warm broth one ladle at a time, stirring until absorbed before adding more.
- Finish Risotto: When rice is creamy and tender, stir in spinach, Parmesan, butter, salt, and pepper.
- Serve: Garnish with parsley and serve warm.
Ingredients:
- 1 1/2 cups Arborio rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (preferably cremini or button)
- 4 cups vegetable broth (kept warm)
- 1/2 cup white wine (optional)
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Cook the Mushrooms:
In a large pan, heat olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become golden brown. Remove them from the pan and set aside.
Sauté the Onion and Garlic:
In the same pan, add the chopped onion and cook for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Add the Rice:
Stir in the Arborio rice, coating it with the oil and onion mixture. Cook for 1-2 minutes, allowing the rice to lightly toast.
Deglaze with Wine (Optional):
Pour in the white wine (if using) and cook, stirring constantly, until it’s mostly absorbed by the rice.
Cook the Risotto:
Start adding the warm vegetable broth, 1/2 cup at a time, stirring frequently and letting the rice absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and tender.
Add Spinach and Mushrooms:
Once the rice is cooked, stir in the cooked mushrooms and chopped spinach. Cook for another 2-3 minutes until the spinach wilts and everything is well combined.
Finish with Cheese and Butter:
Remove the pan from heat and stir in the Parmesan cheese and butter until melted and smooth. Season with salt and pepper to taste.
Serve:
Spoon the risotto into bowls and garnish with fresh parsley. Serve immediately and enjoy the creamy, comforting flavors!
Tips:
- Make it Lighter: Use low-fat or dairy-free alternatives for the butter and cheese to make it a lighter version.
- Add Protein: For added protein, consider adding grilled chicken or shrimp on top.
- Customizing: Feel free to add other vegetables like peas or zucchini for variation.