Mushroom and Spinach Risotto

by
Print Recipe

Introduction

Mushroom and Spinach Risotto is the ultimate comfort food, offering a creamy, satisfying dish with layers of flavor and texture. This Italian classic combines the earthy richness of sautéed mushrooms with the vibrant, fresh taste of spinach, all enveloped in perfectly cooked arborio rice. The slow cooking process, where each grain of rice absorbs the savory broth, creates a velvety, rich texture that makes risotto a luxurious addition to any meal.

The first time I made this dish, I was amazed at how the ingredients came together so effortlessly to create something so comforting and full of flavor. Stirring the rice patiently, letting it absorb the broth bit by bit, filled the kitchen with an aroma that made it hard to wait for the first bite. When it finally came together, I couldn’t resist serving it as both the main course and a side, and it was an instant hit.

What I love most about Mushroom and Spinach Risotto is how versatile it is. It can stand alone as a hearty, vegetarian main course, or be served alongside roasted meats or seafood for a more elevated meal. You can adjust the flavor profile with a touch of garlic, white wine, or Parmesan cheese for a richer taste, and the creamy texture makes it an indulgent treat, whether you’re hosting a dinner party or enjoying a cozy night in. This dish is always a crowd-pleaser and a comforting way to enjoy a taste of Italy.

Perfect for:

  • Cozy dinners
  • Special occasions
  • Meatless meals
  • Family gatherings
  • Comfort food lovers

Why You’ll Love This Recipe

Here’s why Mushroom and Spinach Risotto will become your go-to comfort food:

  • Creamy and Velvety: The slow-cooked rice absorbs all the flavors and releases its starch, creating a luxuriously creamy texture.
  • Earthy Mushroom Flavor: The sautéed mushrooms add a deep, savory richness to the dish, making each bite bursting with umami.
  • Packed with Nutrients: Spinach adds a boost of vitamins and minerals, balancing the richness of the risotto.
  • Customizable: You can easily swap in different vegetables or add cheese for extra creaminess.
  • Impressive but Simple: This risotto is both impressive enough for guests and easy enough for a weeknight dinner.

Preparation and Cooking Time

  • Total Time: 45 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 8g, Carbs: 60g, Fat: 12g

Ingredients

Gather these ingredients to make your Mushroom and Spinach Risotto:

  • 1 ½ cups arborio rice
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 8 oz mushrooms, sliced (button, cremini, or a mix)
  • 4 cups vegetable broth
  • 1 cup dry white wine (optional, can substitute with more broth)
  • 3 cups fresh spinach, chopped
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 2 tablespoons butter
  • Fresh parsley for garnish (optional)

Ingredient Highlights

  • Arborio Rice: This short-grain rice is key to risotto’s creamy texture because it releases starch as it cooks.
  • Mushrooms: The mushrooms add a rich, earthy flavor that pairs perfectly with the creamy risotto.
  • Spinach: Fresh spinach adds a burst of color, flavor, and nutrients to balance the richness.
  • Vegetable Broth: The broth provides depth of flavor, ensuring the risotto is well-seasoned.
  • Parmesan Cheese: Grated Parmesan adds saltiness and an extra layer of creaminess to the dish.

Step-by-Step Instructions

Prepare the Broth:

  1. Heat the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Sauté the Vegetables:

  1. Cook the Onion: In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
  2. Add the Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pan. Sauté for another 5-7 minutes, until the mushrooms are browned and tender.
  3. Season: Season with salt and black pepper to taste.

Cook the Risotto:

  1. Toast the Rice: Add the arborio rice to the pan with the mushrooms and onion. Stir to coat the rice with the oil and sauté for 1-2 minutes until it becomes slightly translucent.
  2. Add Wine (Optional): Pour in the white wine (if using), stirring constantly, until the liquid is mostly absorbed.

Add the Broth:

  1. Add Broth Gradually: Begin adding the warm vegetable broth, ½ cup at a time, to the rice, stirring frequently. Wait until most of the liquid is absorbed before adding the next ½ cup of broth. Continue this process until the rice is cooked al dente and has absorbed most of the liquid (about 20-25 minutes).
  2. Stir Often: Be patient and stir frequently to help the rice release its starch, making the risotto creamy.

Finish the Risotto:

  1. Add Spinach: Once the rice is creamy and tender, stir in the chopped spinach and cook for 1-2 minutes until wilted.
  2. Add Butter and Cheese: Remove the pan from the heat and stir in the butter and grated Parmesan cheese until melted and fully combined.
  3. Adjust Seasoning: Taste the risotto and adjust the seasoning with salt and pepper if needed.

How to Serve

  • Classic Plate: Serve the risotto in shallow bowls, garnished with extra Parmesan and a sprinkle of fresh parsley.
  • With a Side Salad: Pair with a simple green salad and crusty bread for a complete meal.
  • As a Side Dish: Serve alongside grilled chicken, steak, or roasted vegetables for a hearty meal.
  • For Special Occasions: Serve as a main course for a romantic dinner or at a dinner party with wine.

Additional Tips

  • Stir Constantly: Frequent stirring helps release the starch from the rice, creating a creamier risotto.
  • Use Warm Broth: Adding cold broth can slow the cooking process and affect the texture, so keep the broth warm in a separate pot.
  • Add More Broth if Needed: If the risotto gets too thick, add a little more broth to reach your desired consistency.
  • Customize with Cheese: For an even creamier texture, add more Parmesan or try other cheeses like goat cheese or fontina.
  • Use Fresh Spinach: Fresh spinach wilts down nicely and gives the dish a vibrant color. Avoid using frozen spinach, as it may make the dish watery.

Recipe Variations

  1. Mushroom and Pea Risotto: Add 1 cup of frozen peas for a pop of color and sweetness.
  2. Vegan Risotto: Omit the butter and Parmesan, and use a plant-based cheese alternative for a vegan version.
  3. Truffle Mushroom Risotto: Add a drizzle of truffle oil or top with shaved truffle for an extra luxurious touch.
  4. Butternut Squash Risotto: Swap the spinach for roasted butternut squash for a sweet, fall-inspired version.
  5. Chicken and Spinach Risotto: Add cooked, shredded chicken for a protein-packed variation.
  6. Lemon and Herb Risotto: Stir in lemon zest and fresh herbs like thyme or basil for a fresh, zesty twist.
  7. Cheesy Risotto: Mix in extra cheese like mozzarella or fontina for a melty, cheesy version.
  8. Spinach and Artichoke Risotto: Add canned or marinated artichoke hearts for a Mediterranean twist.
  9. Mushroom and Bacon Risotto: Top the risotto with crispy bacon pieces for a savory crunch.
  10. Sweet Corn Risotto: Stir in 1 cup of fresh or frozen corn for a sweet contrast to the savory flavors.

Freezing and Storage

  • Freezing: While risotto can be frozen, it may lose some of its creamy texture. Allow the risotto to cool completely, then store in an airtight container for up to 3 months. Reheat on the stovetop with a little extra broth to regain its creamy consistency.
  • Storage: Store leftover risotto in the fridge for up to 3 days. Reheat on low heat with a splash of broth or water to restore its creamy texture.

Special Equipment

  • Large Skillet or Deep Pan
  • Wooden Spoon or Silicone Spatula
  • Saucepan for Broth
  • Grater for Parmesan
  • Ladle for Adding Broth

FAQ

  1. Can I use other types of rice? While arborio rice is preferred for risotto, you can use other short-grain varieties, though the texture may vary.
  2. Can I make this ahead of time? Risotto is best enjoyed fresh, but you can prepare it ahead and reheat with additional broth.
  3. Can I use frozen spinach? Fresh spinach is recommended for better texture and flavor, but frozen spinach can work in a pinch if thoroughly drained.
  4. Is this recipe gluten-free? Yes, this risotto is naturally gluten-free.
  5. Can I make this vegan? Yes, simply omit the cheese and butter and use plant-based alternatives for a vegan version.

Conclusion

Mushroom and Spinach Risotto is the ultimate comfort food, offering a creamy, savory dish packed with flavor and warmth. With its earthy mushrooms, fresh spinach, and rich Parmesan cheese, this risotto is sure to impress at any dinner table. Whether you’re preparing it for a cozy night in or serving it to guests, it’s a guaranteed crowd-pleaser that’s as delicious as it is satisfying.

The creamy texture of the risotto, combined with the savory depth of mushrooms and the bright, fresh spinach, creates a perfect balance of flavors. It’s simple yet elegant, making it an ideal dish for any occasion. Plus, the versatility of risotto means you can easily adjust the ingredients to suit your tastes or use up what’s in your fridge.

I can’t wait to see how you bring this Mushroom and Spinach Risotto to life! Be sure to snap a photo and tag me on Instagram—I’d love to see your version. Don’t forget to share your tips or variations in the comments. Happy cooking!

Leave a Comment