The aroma of a bubbling pot of creamy mushroom and spinach risotto fills the kitchen like a warm hug on a cold day. Imagine the savory scent wafting through the air as you stir in the rich broth, transforming simple ingredients into a dish that feels both comforting and sophisticated. This risotto isn’t just food; it’s a delightful experience where each spoonful is an invitation to savor life’s little moments.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use different types of mushrooms?
- Is it possible to make this dish vegan?
- How do I know when the risotto is done?
- 📖 Recipe Card
As I recall my first attempt at making this dish, I can’t help but chuckle. I was convinced I could impress my friends with my culinary prowess. Spoiler alert: I didn’t just impress them; I made them laugh when I accidentally created more of a glue than a creamy delight. But after some practice (and plenty of taste testing), I’ve perfected the art of this luscious risotto, making it an ideal dish for cozy nights or elegant gatherings.
Why You'll Love This Recipe
- This creamy mushroom and spinach risotto is incredibly easy to prepare, even for beginners.
- Its rich flavors will make your taste buds dance with joy.
- The vibrant green spinach contrasts beautifully with earthy mushrooms for stunning visuals.
- Perfect as a main dish or side, it fits any occasion from casual dinners to fancy date nights.
Friends still talk about that night when I accidentally mistook rice for quinoa while attempting this recipe—it became an unforgettable running joke!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Arborio Rice: This short-grain rice is essential for achieving that creamy texture; don’t substitute unless you want glue!
- Fresh Mushrooms: Use a mix of cremini and shiitake for depth; always choose firm ones without dark spots.
- Fresh Spinach: Look for vibrant green leaves; baby spinach wilts beautifully into the dish.
- Vegetable Broth: Homemade is best if you have it; otherwise, low-sodium store-bought works wonders.
- Parmesan Cheese: Freshly grated adds creaminess and flavor; avoid pre-grated varieties if possible for the best results.
- Butter: A couple of tablespoons enhance richness; unsalted butter allows more control over seasoning.
- Onion: Diced onion adds sweetness; sauté until translucent to unlock its full flavor.
- Garlic: Fresh cloves minced finely will infuse your risotto with aromatic goodness.
- Olive Oil: Use good quality extra virgin olive oil for sautéing; it enhances flavors beautifully.
- Lemon Zest: A sprinkle at the end brightens up the whole dish; don’t skip this step!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Gather all your ingredients before starting. Dice the onion finely and chop the mushrooms into bite-sized pieces to save time later.
Sauté Aromatics: In a large skillet over medium heat, heat olive oil and two tablespoons of butter until shimmering. Add diced onion, cooking until it’s translucent and fragrant—about five minutes.
Cook Mushrooms: Add chopped mushrooms to the skillet next; cook until they release their moisture (about five minutes), stirring occasionally. They’ll shrink down nicely while developing great flavor.
Toast Arborio Rice: Stir in the Arborio rice and let it toast for about two minutes until slightly translucent around the edges. This step adds nuttiness—a must!
Add Broth Gradually: Begin adding warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more—this process takes about 20 minutes. The stirring releases starches that create creaminess.
Incorporate Spinach: When your rice is al dente (soft but with a slight bite), fold in fresh spinach until wilted—about two minutes—and remove from heat.
Finish With Flavor: Stir in remaining butter, Parmesan cheese, lemon zest, salt, and pepper to taste—then bask in that glorious aroma! Let sit for a minute or so to meld those flavors.
Enjoy your homemade creamy mushroom and spinach risotto! It’s sure to be a hit among family and friends alike!
You Must Know
- Creamy mushroom and spinach risotto is all about the perfect balance of flavors.
- The creamy texture and earthy mushrooms combine beautifully, creating a comforting dish that warms the soul.
- Plus, it’s a great way to impress dinner guests with minimal fuss.
Perfecting the Cooking Process
Start by sautéing onions and garlic for flavor, then add arborio rice before gradually incorporating broth for perfect creaminess.
Add Your Touch
Feel free to swap in your favorite vegetables or herbs, like asparagus or thyme, to customize your risotto experience.
Storing & Reheating
Store leftover risotto in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth.
Chef's Helpful Tips
- Use fresh mushrooms for maximum flavor; dried ones can work but lack that earthiness.
- Stir constantly while adding broth to develop that creamy texture.
- Don’t rush the cooking process; patience is key for perfect risotto consistency.
The first time I made creamy mushroom and spinach risotto, my friends devoured it! They were shocked that I actually cooked something so fancy!
FAQ
Can I use different types of mushrooms?
Absolutely! Cremini or shiitake mushrooms will add unique flavors to your risotto.
Is it possible to make this dish vegan?
Yes! Substitute vegetable broth and dairy-free cheese for a delicious vegan version.
How do I know when the risotto is done?
It should be creamy and slightly al dente; taste it as you go along!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Creamy Mushroom and Spinach Risotto
- Total Time: 40 minutes
- Yield: Serves 4
Description
Creamy Mushroom and Spinach Risotto is a velvety, comforting dish that combines the earthiness of mushrooms with the freshness of spinach. Perfect for cozy dinners or special occasions.
Ingredients
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini and shiitake), chopped
- 2 cups fresh spinach, roughly chopped
- 4 cups vegetable broth (preferably homemade)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Prep your ingredients by dicing the onion and chopping the mushrooms.
- In a large skillet over medium heat, heat the olive oil and butter. Add onions; sauté until translucent (about 5 minutes). Stir in garlic.
- Add chopped mushrooms and cook until they release moisture (about 5 minutes).
- Stir in Arborio rice; toast for about 2 minutes until edges are slightly translucent.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more—this takes about 20 minutes.
- When rice is al dente, fold in spinach until wilted (about 2 minutes).
- Remove from heat; stir in remaining butter, Parmesan cheese, lemon zest, salt, and pepper to taste.
Notes
- Customize by adding asparagus or fresh herbs like thyme.
- Store leftovers in an airtight container for up to three days; reheat on the stove with a splash of broth to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
