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
Scale
- 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