Go Back
Risotto is a quintessential Italian dish celebrated for its luxurious creaminess and depth of flavor. Unlike traditional rice dishes, risotto is known for its unique cooking method, which involves a gradual addition of liquid to Arborio rice. This technique allows the rice to release its starches, creating that signature, velvety texture that risotto lovers adore. The versatility of this dish makes it an excellent choice for any occasion, from casual weeknight dinners to elegant gatherings. In this recipe, we’ll focus on a delightful variation featuring earthy mushrooms and vibrant spinach, perfect for those who appreciate rich, umami flavors.

Creamy Mushroom and Spinach Risotto

Discover the magic of Italian cuisine with this creamy mushroom and spinach risotto, a dish defined by its velvety texture and rich flavors. Using Arborio rice, you'll master the art of risotto by gradually adding broth and stirring to unlock creamy perfection. Sauté aromatic onions and garlic, then blend in earthy mushrooms and vibrant spinach for a satisfying meal that's perfect for any occasion. Elevate your culinary skills and delight your family with this comforting dish!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth (plus extra if needed)

1 cup white wine (optional; can replace with broth)

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

8 ounces cremini mushrooms, sliced

4 cups fresh spinach, chopped

½ cup grated Parmesan cheese (plus more for serving)

½ cup heavy cream

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm on the stove as you cook the risotto.

    Sauté Vegetables: In a large, heavy-bottomed pot or a deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms; sauté until the mushrooms are golden brown, about 7-8 minutes.

      Toast the Rice: Add the Arborio rice to the pot, stirring well to combine and toast the rice slightly for about 1-2 minutes, until it becomes opaque.

        Add Wine: (If using) Pour in the white wine and stir continuously, allowing the rice to absorb the wine fully before moving on to the next step. This should take about 2-3 minutes.

          Gradually Add Broth: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be mostly absorbed by the rice before adding the next. This process will take about 18-20 minutes. The risotto should be creamy and the rice tender yet al dente.

            Incorporate Spinach and Cream: Once the rice is cooked to your liking, stir in the chopped spinach, heavy cream, and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.

              Serve: Remove from heat and let the risotto sit for a minute. Serve hot, garnished with more Parmesan cheese and fresh parsley on top.

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