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Mushroom and Spinach Risotto - Creamy, Comforting, and Simple

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Prep the mushrooms: Clean mushrooms with a damp towel and slice. Avoid soaking them; they’ll brown better when dry.
  3. 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.
  4. 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.
  5. 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.
  6. Deglaze with wine: Pour in the white wine and stir until nearly absorbed. Scrape up any browned bits from the pan for extra flavor.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Serve immediately: Risotto waits for no one. Spoon into warm bowls and top with extra Parmesan and cracked pepper.