I Need a Recipe

Weekend • Vegetarian

Creamy Mushroom & Spinach Risotto

A luxurious and comforting risotto loaded with earthy mushrooms and vibrant spinach.

Prep
10 min
Cook
30 min
Servings
4
Level
Weekend
Creamy Mushroom & Spinach Risotto

Get ready to impress yourself (and anyone else lucky enough to be at your table) with this Creamy Mushroom & Spinach Risotto! While risotto has a reputation for being fussy, it's actually quite therapeutic to make and yields an incredibly decadent, flavorful dish that's perfect for a cozy night in. Embrace the stirring, it's worth it!

Ingredients

Yield: 4 servings

Main

  • 6 cups vegetable broth, warmed
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion or 2 shallots, finely chopped
  • 8 ounces cremini or mixed mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 5 ounces fresh spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Bring warmed vegetable broth to a gentle simmer in a separate pot. Keep it warm over low heat throughout the cooking process.

  2. Step 2

    Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion/shallots and cook until softened and translucent, about 5-7 minutes.

  3. Step 3

    Add sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

  4. Step 4

    Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains look translucent. Pour in the white wine and stir until it's completely absorbed by the rice.

  5. Step 5

    Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir constantly until each addition of broth is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center).

  6. Step 6

    Once the risotto reaches your desired consistency, remove from heat. Stir in the fresh spinach until it wilts completely. Stir in the Parmesan cheese until melted and creamy. Taste and season with salt and pepper as needed.

  7. Step 7

    Serve immediately in warm bowls, garnished with extra Parmesan cheese and fresh parsley.

Tips

  • Keep the broth warm; adding cold broth will cool down the risotto and prolong cooking time.
  • Freshly grated Parmesan cheese makes a big difference in flavor and meltability compared to pre-grated.
  • For extra richness, stir in a knob of cold butter at the very end (this is called 'mantecare').

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.