Mushroom and Spinach Risotto – Creamy, Comforting, and Simple
Risotto has a reputation for being fussy, but this Mushroom and Spinach Risotto proves it doesn’t have to be. It’s rich, comforting, and full of earthy flavor, yet easy enough for a weeknight. You’ll stir, you’ll taste, and before you know it, you’ll have a silky pot of goodness ready to serve.
The mushrooms add depth, the spinach keeps it fresh, and the Parmesan ties everything together. If you’ve been hesitant to make risotto at home, consider this your friendly nudge.
Ingredients
Method
- Warm the broth: Pour your broth into a saucepan and keep it at a gentle simmer on low heat. Warm broth helps the rice cook evenly.
- Prep the mushrooms: Clean mushrooms with a damp towel and slice. Avoid soaking them; they’ll brown better when dry.
- Sauté the mushrooms: In a large skillet or wide pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high. Add mushrooms, a pinch of salt, and cook without stirring for 2–3 minutes to get color. Continue cooking, stirring occasionally, until browned and tender, 6–8 minutes total. Transfer to a bowl.
- Start the aromatics: Reduce heat to medium. Add another tablespoon olive oil and 1 tablespoon butter. Add finely chopped onion (or shallots) and a pinch of salt. Cook until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes, coating the grains in the oil and butter. You’ll hear a light crackle. This step boosts flavor and helps the rice keep its bite.
- Deglaze with wine: Pour in the white wine and stir until nearly absorbed. Scrape up any browned bits from the pan for extra flavor.
- Add broth gradually: Add a ladle (about ½ cup) of hot broth to the rice. Stir gently and steadily until the liquid is mostly absorbed. Repeat, adding one ladle at a time. Keep the heat at a lively simmer. This process takes about 18–22 minutes.
- Season as you go: After the first two ladles, add the chopped thyme or rosemary if using, along with black pepper. Taste the broth and salt lightly; remember Parmesan will add salt later.
- Check for doneness: The risotto is ready when the rice is tender but still has a slight chew, and the texture is loose and creamy. It should slowly spread on a spoon, not clump.
- Add mushrooms and spinach: Stir the cooked mushrooms back in. Add the spinach by handfuls, stirring until just wilted. If the risotto thickens too much, add a splash of hot broth.
- Finish with butter and Parmesan: Take the pot off the heat. Add the remaining butter and the grated Parmesan. Stir until glossy. Adjust salt and pepper, add lemon zest and a squeeze of juice if you like, and a pinch of red pepper flakes for warmth.
- Serve immediately: Risotto waits for no one. Spoon into warm bowls and top with extra Parmesan and cracked pepper.
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What Makes This Recipe So Good
- Deep, savory flavor: Sautéed mushrooms bring a meaty, umami-rich base that makes every bite satisfying.
- Perfectly creamy texture: Arborio rice releases starch as it cooks, creating a velvety sauce without heavy cream.
- Balanced and fresh: Spinach adds color and lightness, so the dish never feels heavy.
- Flexible and reliable: Works with a mix of mushroom varieties and adapts to what you have on hand.
- Comfort food that feels special: It’s cozy enough for a quiet night in but polished enough for guests.
Shopping List
- Arborio rice (1½ cups)
- Mushrooms (12–16 oz; cremini, button, or a mix like shiitake and oyster)
- Fresh baby spinach (4–5 cups packed)
- Yellow onion (1 medium) or shallots (2–3)
- Garlic (3–4 cloves)
- Vegetable or chicken broth (5–6 cups, warmed)
- Dry white wine (½ cup; optional but recommended)
- Parmesan cheese (¾ cup finely grated)
- Butter (3–4 tablespoons)
- Olive oil (2–3 tablespoons)
- Fresh thyme or rosemary (optional, 1–2 teaspoons chopped)
- Lemon (zest and a squeeze of juice; optional but brightens the finish)
- Kosher salt and freshly ground black pepper
- Red pepper flakes (optional, a pinch)
Instructions
- Warm the broth: Pour your broth into a saucepan and keep it at a gentle simmer on low heat. Warm broth helps the rice cook evenly.
- Prep the mushrooms: Clean mushrooms with a damp towel and slice.
Avoid soaking them; they’ll brown better when dry.
- Sauté the mushrooms: In a large skillet or wide pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high. Add mushrooms, a pinch of salt, and cook without stirring for 2–3 minutes to get color. Continue cooking, stirring occasionally, until browned and tender, 6–8 minutes total.
Transfer to a bowl.
- Start the aromatics: Reduce heat to medium. Add another tablespoon olive oil and 1 tablespoon butter. Add finely chopped onion (or shallots) and a pinch of salt.
Cook until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes, coating the grains in the oil and butter. You’ll hear a light crackle.
This step boosts flavor and helps the rice keep its bite.
- Deglaze with wine: Pour in the white wine and stir until nearly absorbed. Scrape up any browned bits from the pan for extra flavor.
- Add broth gradually: Add a ladle (about ½ cup) of hot broth to the rice. Stir gently and steadily until the liquid is mostly absorbed.
Repeat, adding one ladle at a time. Keep the heat at a lively simmer. This process takes about 18–22 minutes.
- Season as you go: After the first two ladles, add the chopped thyme or rosemary if using, along with black pepper.
Taste the broth and salt lightly; remember Parmesan will add salt later.
- Check for doneness: The risotto is ready when the rice is tender but still has a slight chew, and the texture is loose and creamy. It should slowly spread on a spoon, not clump.
- Add mushrooms and spinach: Stir the cooked mushrooms back in. Add the spinach by handfuls, stirring until just wilted.
If the risotto thickens too much, add a splash of hot broth.
- Finish with butter and Parmesan: Take the pot off the heat. Add the remaining butter and the grated Parmesan. Stir until glossy.
Adjust salt and pepper, add lemon zest and a squeeze of juice if you like, and a pinch of red pepper flakes for warmth.
- Serve immediately: Risotto waits for no one. Spoon into warm bowls and top with extra Parmesan and cracked pepper.
Keeping It Fresh
Risotto is best right off the stove, but leftovers can still be great. Cool quickly, then store in an airtight container for up to 3 days.
Reheat gently on the stove with a splash of broth or water, stirring until creamy again.
If you love meal prep, turn leftovers into arancini. Chill the risotto until firm, roll into balls around a cube of cheese, bread them, and bake or pan-fry. You’ll get a second meal that feels brand-new.
Health Benefits
- Mushrooms: Naturally low in calories and packed with B vitamins, selenium, and antioxidants.
They offer savory depth without heavy fats.
- Spinach: Rich in vitamin K, folate, iron, and fiber. It boosts nutrients without overwhelming flavor.
- Balanced energy: Arborio rice provides carbohydrates for steady energy, especially when paired with fiber and protein on the side.
- Customizable fats: You control the butter and cheese. A little goes a long way in texture and taste.
For an extra boost, serve with a lean protein like grilled chicken or white beans, and add a simple green salad to round out the meal.
Pitfalls to Watch Out For
- Rushing the broth additions: Adding too much liquid at once can make the texture thin and starchy without the creaminess you want.
- Letting the pot run dry: If the rice sticks or scorches, you’ll taste it.
Keep a steady simmer and add broth before the pan is bone-dry.
- Overcooking the rice: Risotto should be soft with a slight bite. If it’s mushy, it went too long or sat after finishing.
- Skipping the sauté on mushrooms: Crowding the pan or steaming them will make them soggy. Cook in batches if needed.
- Under-seasoning: Taste at the end, after Parmesan.
Adjust salt, pepper, and acid (lemon) for balance.
Alternatives
- Dairy-free: Use olive oil instead of butter and finish with a splash of good extra-virgin olive oil. Swap Parmesan for a dairy-free hard cheese or nutritional yeast.
- Whole-grain twist: Try pearled farro. It won’t be exactly the same, but it creates a hearty, nutty “farrotto.” Increase cooking time and broth as needed.
- Protein add-ins: Stir in shredded rotisserie chicken, sautéed shrimp, or white beans for extra protein.
- Herb swaps: Use parsley for freshness or sage for a woodsy note.
Finish with chives for a gentle onion flavor.
- Mushroom mix-up: Combine cremini with shiitake or porcini for deeper flavor. A small handful of rehydrated dried porcini adds a big umami boost.
- No wine: Replace with a squeeze of lemon and a splash of extra broth. You’ll still get brightness.
FAQ
Can I use a different rice?
Arborio is classic, but carnaroli and vialone nano are excellent and often deliver even creamier results.
Avoid long-grain rice; it won’t release enough starch. If you only have short-grain sushi rice, it can work in a pinch, though the texture will be slightly different.
Do I really need to stir constantly?
Not constantly, but consistently. Stir every minute or so to keep the rice moving and encourage creaminess.
Take brief breaks, but don’t walk away for long.
What if my risotto is too thick?
Add more hot broth or a splash of water and stir until it loosens. Aim for a flowing, creamy consistency that spreads gently on the plate.
Can I make it ahead?
Risotto is best fresh, but you can par-cook it. Stop when the rice is just under al dente, spread on a sheet pan to cool, and refrigerate.
To finish, return it to the pot with hot broth and cook a few more minutes, then add spinach and Parmesan.
How do I clean mushrooms without soaking them?
Use a damp paper towel or a soft brush to wipe off dirt. If they’re very dirty, give them a quick rinse and dry well. Excess water prevents browning.
What wine works best?
A dry white like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay is perfect.
Choose something you’d enjoy drinking, and avoid sweet wines.
Can I freeze risotto?
Freezing changes the texture, making it grainy. It’s better to refrigerate for a few days or repurpose leftovers into arancini.
How can I make it extra creamy without more cheese?
Beat in a tablespoon or two of olive oil along with the butter off the heat. This emulsifies the sauce and adds silkiness without extra dairy.
Final Thoughts
Mushroom and Spinach Risotto feels like a small luxury you can make any night of the week.
With warm broth, patient stirring, and a handful of good ingredients, you’ll end up with a pot of creamy, savory comfort. Keep the technique simple, season thoughtfully, and serve right away. Once you’ve mastered this version, you’ll tweak it to suit the season and whatever is in your fridge—and it will still taste like home.
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