Save This Creamy Mushroom and Spinach Risotto is what I turn to when I want a comforting yet elegant dinner that feels like a restaurant treat without leaving home. The arborio rice slowly soaks up earthy mushrooms and greens, creating layers of flavor and a luscious creamy texture that always impresses my guests.
Each spoonful takes me back to a tiny Italian trattoria where I had my first risotto and realized I could recreate that experience in my own kitchen.
Ingredients
- Arborio rice: The signature texture of risotto comes from this starchy short grain rice Make sure the grains are plump and unbroken for best creaminess
- Cremini or mixed mushrooms: These give a deep woodsy flavor and meaty bite Choose firm mushrooms with even coloring
- Fresh baby spinach: Brightens the dish and folds in just before serving for a delicate finish Look for crisp green leaves with no wilting
- Shallots or yellow onion: Adds sweetness and complexity Chopped fine to melt into the rice base
- Garlic: Freshly minced cloves give gentle heat and savoriness Choose firm bulbs with no green shoots
- Dry white wine: Lifts and balances the richness Use a bottle you would actually drink
- Vegetable broth: Provides body and infuses every grain with flavor Warm broth works best for smooth absorption
- Parmesan cheese: Creates luxe creaminess and an umami finish Always grate fresh from the wedge for top flavor
- Butter and olive oil: For sautéing and a silkier mouthfeel Use unsalted butter and extra virgin oil if possible
- Salt and black pepper: For seasoning as you go Taste often and adjust
- Fresh thyme or Italian parsley: Adds aroma and a final pop of color Tender sprigs or roughly chopped leaves work well
Instructions
- Prep the Ingredients:
- Rinse and slice mushrooms thickly wipe with a damp cloth instead of washing to avoid waterlogging Finely chop shallots and mince garlic Warm the broth in a saucepan over low heat nearby
- Sauté the Mushrooms:
- In a wide heavy pan heat olive oil and half the butter over medium high Add mushrooms in an even layer Cook without stirring for three minutes to develop browning Flip and cook for another four minutes until golden and tender Season lightly with salt Transfer to a bowl and set aside
- Build the Flavor Base:
- Reduce heat to medium Add remaining butter and onions or shallots Cook gently for six to eight minutes stirring often until soft and translucent Stir in garlic and cook for two minutes until fragrant
- Toast the Rice:
- Add arborio rice and stir continually for two minutes until the grains look glossy and are coated with the onion butter mix This step helps the rice keep its shape later
- Deglaze with Wine:
- Pour in white wine and stir scraping up any bits stuck to the pan Cook until nearly all the liquid evaporates This infuses the rice with brightness
- Slowly Add Broth and Stir:
- Begin ladling in warm broth about one half cup at a time Stir as the liquid absorbs before adding more Maintain a gentle simmer and keep stirring so the rice releases starch and gets creamy Add broth gradually for seventeen to twenty minutes until rice is just al dente and mixture is thick but still a little loose
- Fold in Mushrooms and Spinach:
- Stir the sautéed mushrooms and their juices into the risotto Add fresh spinach by handfuls stirring until just wilted Taste for salt
- Finish with Cheese and Herbs:
- Turn off heat Stir in grated parmesan and adjust with extra broth if needed for a flowing consistency Grind in fresh black pepper Taste and stir in fresh herbs just before serving
Save My favorite ingredient is the mix of mushrooms because each type adds a slightly different earthiness I still remember my little one sneaking extra mushrooms from my station and declaring they tasted like steak.
Storage Tips
Risotto tastes best fresh but leftovers keep well in a lidded container for two days Reheat gently on the stove with a splash of broth to bring back the creamy texture If frozen the texture can change but it still makes a delicious addition to homemade arancini or stuffed vegetables.
Ingredient Substitutions
Use carnaroli rice if arborio is unavailable For extra depth swap half the cremini for wild mushrooms like shiitake or oyster Baby kale or Swiss chard can substitute spinach If needed use chicken broth instead of vegetable.
Serving Suggestions
A wedge of lemon adds brightness at the table Serve alongside a simple green salad with vinaigrette or herby roast chicken For a vegan version skip cheese and add a spoonful of nutritional yeast at the end.
Cultural and Seasonal Notes
Risotto is a celebration dish from Northern Italy especially loved in autumn when wild mushrooms are abundant In winter I sometimes stir through roasted squash instead of spinach giving the dish a golden hue.
Save This risotto will transform busy weeknights or special occasions into something memorable. Serve warm and enjoy the extra depth each mushroom brings.
Common Questions
- → What type of mushrooms work best for creamy risotto?
Cremini, button, or shiitake mushrooms add rich, earthy flavors and textures to risotto preparations.
- → How do I achieve a creamy risotto texture?
Slowly stir hot broth into rice in stages, allowing the starches to release and create a creamy consistency.
- → When should spinach be added?
Stir spinach in right at the end of cooking so it wilts without overcooking, retaining its color and nutrients.
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well and adds depth while keeping the dish vegetarian-friendly.
- → Is parmesan cheese necessary?
Parmesan adds extra creaminess and flavor, but you can substitute with nutritional yeast or omit for dairy-free options.