Description
This Creamy Mushroom Spinach Risotto is pure comfort food at its finest. Made with arborio rice, earthy mixed mushrooms, fresh spinach, and plenty of parmesan cheese, this Italian classic delivers restaurant-quality results right at home. The rice is cooked to creamy perfection with a tender bite, and the dish comes together in under an hour. Perfect as a vegetarian main course or elegant side dish.
Ingredients
Scale
For the Risotto:
- 1½ cups arborio rice
- 6 cups vegetable or chicken broth, warmed
- ½ cup dry white wine (such as Pinot Grigio)
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 2 large shallots, finely diced (about ½ cup)
- 4 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 cups fresh baby spinach (about 4 oz)
- ¾ cup freshly grated parmesan cheese, plus more for serving
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
Instructions
- Warm the Broth: Pour your broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep it warm throughout the cooking process—this is crucial for maintaining the right cooking temperature and preventing the rice from cooling down between additions.
- Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if needed to avoid overcrowding). Let them cook undisturbed for 3-4 minutes until golden brown on one side, then stir and continue cooking for another 3-4 minutes. The mushrooms should be deeply caramelized and any liquid should have evaporated. Season with a pinch of salt and pepper, then transfer to a plate and set aside.
- Build the Flavor Base: In the same pan, reduce heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, add the diced shallots and cook for 2-3 minutes until softened and translucent. Add the minced garlic and fresh thyme, cooking for another 30 seconds until fragrant. Don’t let the garlic brown.
- Toast the Rice: Add the arborio rice to the pan and stir constantly for 2-3 minutes. You want each grain coated with the oil and butter and slightly translucent around the edges. This toasting step adds a subtle nutty flavor and helps the rice maintain its structure during cooking. You should hear a gentle sizzling sound.
- Add the Wine: Pour in the white wine and stir continuously until it’s almost completely absorbed by the rice, about 2-3 minutes. The wine will bubble vigorously at first—this is perfect. It adds acidity and depth to balance the richness.
- Begin Adding Broth: Add one ladle (about ½ cup) of warm broth to the rice. Stir frequently—not constantly, but every 30 seconds or so—until the liquid is mostly absorbed. The rice should be gently bubbling. When you drag your spoon across the bottom of the pan, it should leave a trail that slowly fills back in.
- Continue the Process: Keep adding broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This gradual process takes about 18-22 minutes. Don’t rush it! The constant stirring helps release the starches that make risotto creamy. Adjust the heat as needed to maintain a gentle simmer.
- Test for Doneness: After about 18 minutes, start tasting the rice. It should be tender with just a slight firmness in the center (al dente), not crunchy or mushy. If it’s still too firm, continue adding broth and cooking. You may not need all 6 cups of broth, or you might need slightly more—every batch is different.
- Add the Vegetables: When the rice is nearly done (tender but still has a tiny bit of bite), stir in the cooked mushrooms and fresh spinach. The spinach will wilt quickly in the hot risotto. Cook for 1-2 minutes until everything is heated through and the spinach is completely wilted.
- Finish with Mantecatura: Remove the pan from heat. Stir in the remaining tablespoon of butter, the grated parmesan cheese, and a squeeze of lemon juice if desired. Stir vigorously for 30 seconds—this final step, called mantecatura, creates that luxurious, glossy, creamy texture. The risotto should be thick but still flow slowly when spooned onto a plate. If it’s too thick, add a splash more broth.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Remember that parmesan is salty, so you may need less salt than you think. Garnish with fresh parsley and extra parmesan. Serve immediately in shallow bowls—risotto waits for no one!
Notes
- Consistency is Key: Proper risotto should be “all’onda” (wavy)—when you tilt the plate, it should slowly flow like lava, not sit in a stiff mound. If it’s too thick, stir in more warm broth before serving.
- Don’t Walk Away: While you don’t need to stir constantly, risotto does require regular attention. Set up your cooking station with everything within reach.
- Broth Flexibility: You might not use all 6 cups of broth, or you might need a bit more. It depends on your rice, pan size, and heat level. Keep extra broth or hot water on hand just in case.
- Wine Substitution: If avoiding alcohol, use extra broth and add 1 tablespoon of lemon juice with the last addition of broth for acidity.
- Vegan Option: Omit butter and cheese, use vegetable broth, and finish with nutritional yeast and extra olive oil for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish / Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: About 1½ cups (1/4 of recipe as a main course)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg