Go Back
- 1 cup Arborio rice - 4 cups vegetable broth - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup mushrooms, sliced (cremini or button) - 2 cups fresh spinach, chopped - 1/2 cup dry white wine (optional) - 1/2 cup grated Parmesan cheese - 2 tablespoons butter - Salt and pepper, to taste

Creamy Spinach and Mushroom Risotto

Discover the comforting allure of creamy spinach and mushroom risotto, a classic Italian dish that is perfect for both hearty dinners and special occasions. This recipe combines the earthy flavors of mushrooms with the vibrant taste of spinach, creating a satisfying meal that's not only delicious but also vegetarian-friendly. With step-by-step instructions and key tips for achieving the perfect creamy texture, you’ll impress your family and friends with this delightful addition to your culinary skills. Enjoy the rich flavors and creamy consistency that make risotto a beloved choice for home cooks!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup fresh spinach, loosely packed and chopped

1 cup mushrooms, sliced (it’s best to use cremini or button mushrooms)

1/2 cup vegetable broth (instead of wine, for an alcohol-free option)

3 tablespoons olive oil

3 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

1/4 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Broth: In a medium saucepan, slowly warm the vegetable broth over low heat. It should remain warm during the risotto cooking process to facilitate consistent cooking.

    Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once hot, add the finely chopped onion. Sauté for 4-5 minutes until the onion becomes soft and translucent. Next, stir in the minced garlic and cook for an additional minute until you can smell its aroma.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are golden brown and tender. Season the mixture with a pinch of salt and freshly ground black pepper.

        Toast the Rice: Stir in the Arborio rice, allowing it to toast in the skillet for about 2 minutes. Stir frequently to ensure even toasting, which will enhance the flavor of the rice.

          Add Liquid: Pour in the 1/2 cup of vegetable broth (as a substitute for the wine) and allow it to cook until most of the liquid has evaporated, stirring continuously for even absorption.

            Incorporate Broth Gradually: Start adding the warm vegetable broth, one ladleful at a time. Stir the risotto continuously, allowing the rice to absorb nearly all the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy with a slight bite (al dente) to it.

              Add Spinach and Cream: Once the rice is cooked to your liking, gently fold in the chopped spinach, heavy cream, and the remaining 2 tablespoons of butter. Stir until the spinach wilts and everything is well integrated.

                Finalize the Dish: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until melted and creamy. Taste the risotto and adjust the seasoning with additional salt and pepper if desired.

                  Serve: Allow the risotto to sit for a minute or two before serving. Serve it warm, garnished with a sprinkle of chopped fresh parsley and an extra grating of Parmesan cheese on top, if desired.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings