Description
Mushroom Spinach Risotto brings creamy Italian comfort straight to your kitchen table with minimal fuss and maximum flavor. Stirring arborio rice slowly while adding warm broth creates a silky, satisfying dish that feels like a warm hug from Tuscany.
Ingredients
Scale
Primary Ingredients:
- 1 cup arborio rice
- 2 cups mixed fresh mushrooms (cremini and shiitake), sliced
- 2 cups fresh spinach leaves
- 1 medium onion, finely chopped
Supporting Ingredients:
- 4 cups low-sodium vegetable broth, warmed
- ½ cup dry white wine
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
Seasoning and Cooking Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Warm 2 tablespoons olive oil and 2 tablespoons butter in a large pan at medium heat (350°F). Sauté 1 finely chopped onion and 2 minced garlic cloves until they become translucent and fragrant.
- Add 2 cups sliced mixed mushrooms (cremini and shiitake) to the pan. Cook for 5 minutes, allowing them to turn golden brown and release their rich, earthy flavors.
- Introduce 1 cup Arborio rice to the pan. Gently toast the grains for 2 minutes, stirring continuously to develop a deep, nutty aroma.
- Deglaze the pan with 12 cup dry white wine. Stir constantly until the liquid almost completely evaporates, scraping any delicious bits from the bottom of the pan.
- Begin adding 4 cups warmed vegetable broth, one 14 cup ladle at a time. Stir frequently, allowing each addition to be absorbed before adding more.
- Continue adding broth and stirring for 18-20 minutes until the rice reaches a creamy consistency with a slight bite in the center.
- Gently fold 2 cups fresh spinach leaves into the risotto, letting them wilt naturally from the residual heat.
- Sprinkle 12 cup grated Parmesan cheese over the risotto. Season with salt and pepper to taste, stirring to incorporate all flavors evenly.
- Serve the risotto immediately in warm bowls, with an extra sprinkle of Parmesan cheese if desired.
Notes
- Use a wide, heavy-bottomed pan to ensure even heat distribution and perfect risotto texture.
- Warm the broth before adding to the rice, which helps maintain a consistent cooking temperature and creamy consistency.
- Stir risotto frequently but gently to release the rice’s starches without breaking the grains, creating that classic creamy result.
- For a vegan version, replace butter and Parmesan with olive oil and nutritional yeast, which adds a similar rich, cheesy flavor.
- Prep Time: 5 minutes
- Cook Time: 28-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg