Go Back
- 1 cup Arborio rice - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms (cremini or button), sliced - 4 cups vegetable or chicken broth - 2 cups fresh spinach, roughly chopped - 1/2 cup white wine (optional) - 1/2 cup grated Parmesan cheese - 1/4 cup heavy cream - Salt and pepper to taste - Fresh parsley or additional spinach for garnish

Creamy Spinach and Mushroom Risotto

Indulge in the comforting flavors of creamy spinach and mushroom risotto, a delightful Italian classic. This dish combines tender Arborio rice with earthy mushrooms and nutritious spinach, resulting in a rich and creamy texture that's both satisfying and indulgent. With simple ingredients like garlic, Parmesan cheese, and a splash of white wine, you can customize this dish to your liking. Perfect for cozy dinners or family gatherings, bring a taste of Italy to your home with this easy recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced (e.g., cremini or button)

4 cups vegetable or chicken broth, heated

1 cup fresh spinach, chopped

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

Salt and pepper to taste

Fresh parsley or basil for garnish

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm throughout the cooking process.

    Sauté Aromatics: In a large skillet or pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté for approximately 5-7 minutes until they are browned and any released moisture has evaporated. Season with a pinch of salt and pepper.

        Add the Rice: Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes until it looks slightly translucent around the edges.

          Deglaze with Wine: If using white wine, pour it into the pan and stir constantly until the liquid has mostly evaporated. This adds a depth of flavor to the risotto.

            Incorporate Broth Gradually: Begin adding the warm broth, one ladle at a time, to the rice mixture. Stir frequently and let the rice absorb most of the liquid before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

              Add Spinach and Cream: Once the rice is cooked to your liking, stir in the chopped spinach until wilted. Then add the heavy cream and grated Parmesan cheese, stirring until fully combined and creamy. Adjust seasoning with salt and pepper.

                Serve: Spoon the risotto into bowls, garnish with freshly chopped parsley or basil, and additional grated Parmesan if desired. Serve immediately for the best texture!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4