Mushroom and Spinach Risotto

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you’re in the mood for a creamy, comforting dish that’s also packed with earthy flavors, this Mushroom and Spinach Risotto is just the ticket. It’s perfect for a cozy night in or when you want to impress guests without too much fuss.

Ingredients for Mushroom and Spinach Risotto

Arborio rice is the star of any risotto, known for its high starch content that gives the dish its signature creamy texture. Vegetable broth gradually absorbed by the rice adds depth and flavor. A splash of white wine deglazes the pan and introduces a subtle tang. Parmesan cheese brings a salty umami finish that ties everything together.

Olive oil and butter create a rich base for sautéing, while onion and garlic provide aromatic depth. Cremini mushrooms offer an earthy, meaty component, and fresh spinach adds a pop of color and nutrition. Finally, salt and pepper enhance all the flavors.

Tips & Tricks

  • Keep the broth warm in a separate pot to maintain a consistent cooking temperature.
  • Stir continuously but gently to release starches without breaking the rice grains.
  • If you run out of broth before the rice is fully cooked, just use a bit of water.
  • Use freshly grated Parmesan for the best flavor and texture.

Serving Suggestions

Pair this risotto with a crisp green salad to balance its richness. A chilled glass of the same white wine used in the recipe complements the dish beautifully. Alternatively, a side of roasted vegetables can add a nice variety of textures.

Frequently Asked Questions

Can I use another type of rice?
Arborio rice is ideal for risotto due to its high starch content, but you can use Carnaroli or Vialone Nano as alternatives.
What if I don’t have white wine?
You can skip it or replace it with a little more broth and a splash of lemon juice for acidity.
How can I make this dairy-free?
Substitute the butter with more olive oil and use nutritional yeast instead of Parmesan.

Mushroom and Spinach Risotto Recipe Walkthrough

Start by heating the olive oil and butter in a large pan over medium heat. Once melted and sizzling, add the onion and sauté until it turns translucent, about 5 minutes. This is your flavor base.

Toss in the garlic and mushrooms next. Allow them to cook until the mushrooms are nicely browned and tender, roughly 7 minutes. Their juices will add a rich, earthy taste to your risotto.

Now, stir in the Arborio rice, making sure each grain is coated with the buttery mushroom mixture. Let it toast for a couple of minutes to enhance its nutty flavor.

Pour in the white wine and stir until the rice absorbs it almost completely, which should take a minute or two. This step deglazes the pan and adds a slight tanginess.

Next, start adding the vegetable broth one cup at a time. Stir frequently and wait until each cup is absorbed before adding the next. This process should take about 18-20 minutes, resulting in a creamy texture that still maintains a bit of bite in the rice.

Once your rice is perfectly cooked, stir in the spinach. Cook it just until it wilts, around 3 minutes. This not only adds color but also a fresh, slightly bitter contrast to the creamy rice.

Remove the pan from heat, and immediately stir in the Parmesan cheese, along with salt and pepper to taste. Serve right away, while it’s hot and melty, with extra Parmesan if you like.

Why You'll Love This Recipe

  • Perfectly creamy texture without using cream.
  • Rich, earthy flavors from mushrooms and spinach.
  • Simple yet elegant enough for a dinner party.
  • Uses everyday ingredients you might already have at home.

Ingredients

2 cups Arborio rice
4 cups vegetable broth
1 cup white wine
1 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 cups fresh spinach, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil and butter in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 7 minutes.
3. Add the Arborio rice to the pan, stirring to coat each grain with the oil and butter. Cook for 2-3 minutes.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Gradually add vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes.
6. Once the rice is creamy and al dente, stir in fresh spinach and cook until wilted, about 3 minutes.
7. Remove from heat and stir in Parmesan cheese, adding salt and pepper to taste.
8. Serve immediately, garnished with extra Parmesan cheese if desired.

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