Ultimate Mushroom and Spinach Risotto Recipe

Indulge in the creamy comfort of our easy Mushroom and Spinach Risotto recipe. This delectable dish boasts earthy mushrooms and nutritious spinach, perfectly blended into a luscious risotto that’s sure to please your palate. Originating from the northern regions of Italy, risotto has evolved into a beloved classic worldwide, and this homemade Mushroom and Spinach Risotto aims to capture that rich, warming essence. Why will you love this dish? Not only does it offer a satisfying and hearty flavor, but it also provides health benefits from fresh greens and mushrooms, making it a delightful weeknight dinner or a show-stopping side dish for gatherings. It can easily be made vegan, too, catering to diverse dietary preferences!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: Serves 4

Ingredients

• For the Risotto:
  • 1 cup Arborio rice
  • 4 cups vegetable broth (or chicken broth)
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (or vegan butter)
  • 1 cup sliced mushrooms (cremini or button)
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
• Possible Ingredient Swaps:
  • Use almond milk instead of whole milk for a dairy-free version
  • Swap Arborio rice with Carnaroli rice for an even creamier texture
  • Replace spinach with kale or Swiss chard for a different flavor
  • Use any variety of mushrooms, such as shiitake or portobello, for a unique twist

Equipment List

• Large saucepan or stockpot
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Serving bowl or individual plate (for serving)

Step-by-Step Instructions

1. Prep the Broth: In a saucepan, heat the 4 cups of vegetable or chicken broth over low heat. Keeping it warm is essential for the risotto to cook evenly.
2. Sauté the Aromatics: In a large stockpot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until it turns translucent and soft. The savory aroma should begin to fill your kitchen.
3. Cook the Mushrooms: Add in the sliced mushrooms to the pot. Cook them for about 5-7 minutes until they are tender and have released their moisture, giving them a golden-brown hue. Your kitchen should now be infused with an irresistible, earthy scent.
4. Toast the Rice: Stir in the Arborio rice, ensuring it is well-coated with the oil and butter. Toast the rice for about 1-2 minutes until it becomes translucent around the edges, stirring continuously to avoid burning.
5. Add the Wine: If using, pour in the dry white wine now, allowing it to simmer and reduce until it has mostly evaporated. This adds depth and complexity to your risotto’s flavor.
6. Incorporate the Broth: Begin adding the warmed broth, one ladle at a time. Stir the risotto frequently and only add more broth once the previous addition has been absorbed. This process takes about 15-20 minutes. As you stir, the rice will release its starches, creating that classic creamy texture.
7. Add the Spinach: With approximately 5 minutes left of cooking, fold in the chopped spinach. It should wilt slightly, adding both color and flavor to your risotto.
8. Finish with Butter and Cheese: Once the rice is al dente and the risotto is creamy, remove it from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese (or nutritional yeast for vegan). Season with salt and pepper to taste.
9. Garnish and Serve: Spoon the risotto into serving bowls, garnishing each with fresh parsley and an extra sprinkle of Parmesan cheese if desired. The risotto should be silky and smooth, with vibrant greens and earthy mushrooms creating a visually pleasing plate.

Special Notes

Storing: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth or water to restore creaminess.

Freezing: While risotto is best fresh, you can freeze it in portions. To thaw, leave it in the fridge overnight before reheating on the stove.

Troubleshooting: If your risotto is too thick, simply add a tablespoon or two of broth to reach your desired consistency. If it’s too runny, continue cooking over low heat until it thickens.

Variations and Customizations

Feel free to make this Mushroom and Spinach Risotto your own! Consider adding:

• Proteins: Stir in cooked chicken, shrimp, or chickpeas for added protein.
• Herbs: Experiment with fresh herbs like thyme or basil for additional flavor.
• Nuts: Top with toasted pine nuts or walnuts for a crunchy texture contrast.
• Cheese Alternatives: For a low-carb version, replace rice with cauliflower rice, adjusting the broth quantity to half.

Nutritional Information

Estimated nutritional breakdown per serving:

• Calories: 320
• Protein: 10g
• Fat: 12g
• Carbohydrates: 45g
• Fiber: 4g

Engaging Visual Details

As you create this dish, anticipate the rich, golden hue of the risotto as it slowly comes together. The mushrooms should be browned beautifully, and bright green spinach leaves will offer a stunning contrast, making your dish visually inviting. A sprinkle of fresh parsley on top not only adds color but also a fresher note to finish your dish. To elevate your cooking experience, a step-by-step video would be immensely beneficial, allowing you to follow along effortlessly.

Conclusion

We hope you relish every spoonful of this delightful Mushroom and Spinach Risotto. This easy-to-follow recipe brings together flavors and textures that will have your family and guests craving more. Don’t hesitate to experiment and make it your own! If you tried this recipe, please leave a comment below, and let us know how it turned out for you. Share your version on Instagram and tag us with MyDeliciousDish. Happy cooking!