Description
Here’s a delightful Mushroom and Spinach Risotto that brings comfort straight from an Italian kitchen to your table. Stirring arborio rice with earthy mushrooms and tender spinach creates a rich, satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Main Ingredients:
- 1.5 cups Arborio rice
- 5 cups vegetable stock
- 4 cups baby spinach
- 1 cup mushrooms
Supporting Ingredients:
- 0.5 cup white wine
- 0.5 cup Parmesan cheese
Seasoning and Aromatics:
- 1 medium onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt
- Pepper
Instructions
- Warm 5 cups of vegetable stock in a separate pan. Keep it hot throughout cooking to ensure even rice absorption.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 cup sliced mushrooms and sauté for 5-7 minutes until golden brown.
- Add finely chopped medium onion to mushrooms. Cook for 4-5 minutes until translucent. Stir in 3 minced garlic cloves and sauté for another minute.
- Pour 1 ½ cups Arborio rice into the pan. Stir continuously for 2-3 minutes, coating rice with oil and vegetable mixture until grains look slightly translucent.
- Pour ½ cup white wine into the pan. Stir constantly until wine almost completely absorbs, about 2-3 minutes.
- Add warm vegetable stock one ladleful at a time, stirring constantly. Maintain gentle simmer and add more stock as rice absorbs liquid. This process takes 18-20 minutes.
- Three minutes before rice is done, fold in 4 cups baby spinach. Stir until spinach wilts evenly throughout risotto.
- Remove pan from heat. Stir in ½ cup grated Parmesan cheese and 2 tablespoons butter until melted and smooth.
- Season with salt and pepper to taste. Give final gentle stir before serving immediately.
Notes
- Check rice freshness by ensuring Arborio grains are plump and uniform, as older rice can turn mushy during cooking.
- Use warm stock to maintain consistent temperature and help rice absorb liquid evenly without interrupting the cooking process.
- Stirring constantly releases rice starch, creating that signature creamy risotto texture without needing extra cream.
- For gluten-free adaptation, replace regular Arborio rice with gluten-free risotto rice and verify your vegetable stock is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 362 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 16 mg