Mushroom and Spinach Risotto

Mushroom and Spinach Risotto is a creamy, comforting dish made with Arborio rice, sautéed mushrooms, fresh spinach, and a rich vegetable or chicken broth. The key to perfect risotto is the slow addition of liquid while constantly stirring, which releases the starches from the rice and creates a creamy texture. The mushrooms add an earthy depth of flavor, while the spinach provides a pop of color and freshness. A generous sprinkle of Parmesan cheese at the end brings everything together with a savory, nutty finish.

I first made this risotto on a cozy evening when I was craving something hearty yet light, and it quickly became one of my favorite go-to dishes. The creamy texture of the rice paired with the umami from the mushrooms and the freshness of the spinach makes each bite comforting and satisfying. What I love most about this recipe is its versatility—you can add garlic or onion for more depth of flavor, toss in some herbs like thyme or rosemary, or even add a splash of chicken broth for extra richness. Whether served as a main dish or as a side, Mushroom and Spinach Risotto is always a delightful choice!

Perfect for:

Weeknight dinners
Family gatherings
Comfort food lovers
Vegetarian meals
A filling side dish

Why You’ll Love This Recipe

Here are 10 reasons why this Mushroom and Spinach Risotto will become your go-to comfort food:

Rich and Creamy Texture: The risotto is velvety and indulgent, with a perfect balance of creaminess from the broth and Parmesan.
Earthy Flavor: The combination of mushrooms and spinach offers a deep, savory taste that’s both satisfying and nutritious.
One-Pot Wonder: Made all in one pan, making cleanup easy and the process efficient.
Customizable Vegetables: Feel free to add or swap in your favorite veggies like peas or asparagus.
Great for Meal Prep: This dish holds up well in the fridge, making it a great make-ahead meal.
Comforting and Hearty: This risotto is both filling and comforting—perfect for a cozy evening.
Quick and Easy to Make: While it takes a bit of patience to stir, this risotto comes together in under an hour.
Cheesy Goodness: The addition of Parmesan makes it a cheesy delight that enhances the overall flavor.
Vegetarian-Friendly: A perfect vegetarian main dish that doesn’t compromise on flavor or satisfaction.
Make it Gluten-Free: Use gluten-free broth and rice to make this dish suitable for gluten-free diets.

Preparation and Cooking Time

Total Time: 45 minutes
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 4 servings
Calories per serving: Approximately 300-350 calories
Key Nutrients: Protein: 8g, Carbs: 40g, Fat: 12g

Ingredients

For the Risotto:

1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cups fresh spinach
4 cups vegetable broth
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)

Ingredient Highlights

Arborio Rice: This short-grain rice is essential for making creamy risotto, absorbing liquid and releasing starch.
Mushrooms: Provide an earthy, umami flavor that pairs wonderfully with the creamy risotto.
Spinach: Adds freshness and a pop of color while balancing the richness of the dish.
Vegetable Broth: Enhances the flavor and depth of the risotto without overpowering it.
Parmesan Cheese: The final touch that adds a rich, savory flavor to the dish.

Step-by-Step Instructions

Prepare the Risotto:

Heat the Broth: In a saucepan, warm the vegetable broth over low heat, keeping it hot throughout the cooking process.
Cook the Aromatics: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms release their moisture and become tender.
Toast the Rice: Add the Arborio rice to the pan and cook for 2 minutes, stirring to coat the rice with the oil and juices.
Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue until the rice is tender and creamy, about 18-20 minutes.
Stir in Spinach and Parmesan: Once the rice is cooked, stir in the spinach and let it wilt. Then, stir in the Parmesan cheese and season with salt and pepper.

Serve:

Garnish and Serve: Spoon the risotto onto plates and garnish with fresh parsley if desired. Serve immediately.

How to Serve

Here are 9 serving suggestions for Mushroom and Spinach Risotto:

As a Main Dish: This risotto makes for a hearty vegetarian main course.
With a Side Salad: Pair with a fresh green salad for a well-rounded meal.
With Roasted Vegetables: Roasted carrots or asparagus complement the rich flavors of the risotto.
As a Side Dish: Serve alongside grilled chicken or steak for a complete meal.
With Crusty Bread: A slice of crusty baguette or garlic bread is perfect for scooping up creamy risotto.
For a Special Dinner: Perfect for a cozy dinner date or small celebration.
With a Light Soup: Pair with a light tomato or vegetable soup for an even more filling meal.
As a Lunch Leftover: Reheat the risotto the next day for a quick, satisfying lunch.
As a Picnic Dish: Pack the risotto in containers for a delicious picnic treat.

Additional Tips

Stir Frequently: To achieve that creamy consistency, make sure to stir the risotto often as it cooks.
Use Warm Broth: Always keep the broth warm to help the rice cook evenly.
Add More Cheese: For extra creaminess, feel free to add more Parmesan to the risotto.
Cook the Mushrooms Well: Be sure to cook the mushrooms until they release all their moisture for maximum flavor.
Don’t Rush the Liquid: Let each addition of broth absorb before adding more for the best results.

Recipe Variations

Add Beef Bacon or Pancetta: For an extra layer of flavor, add crispy bacon or pancetta to the risotto.
Vegan Version: Use vegan butter, cheese, and vegetable broth to make the dish dairy-free.
Add Peas: Sweet peas add a pop of color and sweetness to the risotto.
Swap the Mushrooms: Use other mushrooms like cremini or shiitake for different flavors.
Spinach and Artichoke Risotto: Add marinated artichokes for a Mediterranean twist.
Lemon Zest: Add a little lemon zest for a fresh, zesty kick.
Herb Variations: Experiment with different herbs like thyme, basil, or rosemary for more depth.
Creamy Risotto: For an even creamier dish, stir in a splash of heavy cream at the end.
Spicy Kick: Add a pinch of red pepper flakes for a mild heat.

Special Equipment

Large Pan or Skillet: A wide pan allows for even cooking and stirring of the risotto.
Ladle: A ladle makes it easy to add broth to the rice.
Wooden Spoon: Stir the risotto gently with a wooden spoon to avoid breaking the rice.
Saucepan for Broth: A saucepan to keep the broth warm while you cook the risotto.

FAQ Section

Can I use regular rice instead of Arborio?
Arborio rice is essential for a creamy risotto, but you can use other short-grain rice in a pinch.
How long will the risotto last in the fridge?
Leftover risotto can be stored in the fridge for up to 3 days in an airtight container.
Can I freeze risotto?
Yes, risotto can be frozen for up to 2 months. Reheat it with a little extra broth to loosen it up.
How can I make risotto creamier?
Stir in more cheese or a splash of cream for added richness.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works beautifully in this dish and wilts nicely into the risotto.
How do I reheat leftover risotto?
Reheat in a pan over low heat, adding a little broth to restore the creaminess.
Can I make this risotto gluten-free?
Yes, just ensure you use gluten-free broth and rice.
Can I add protein to this risotto?
Yes, grilled chicken, shrimp, or tofu would all be great additions.
Is it necessary to stir constantly?
Stirring frequently is key to achieving the creamy texture risotto is known for.

Conclusion

Mushroom and Spinach Risotto is a creamy, comforting dish that combines earthy mushrooms, fresh spinach, and a rich, velvety risotto. The creamy texture of the rice, cooked slowly and stirred to perfection, absorbs the flavors of the vegetables and seasonings, creating a hearty, satisfying meal. Whether served as a side dish or a main course, this risotto is perfect for any occasion and is sure to please both vegetarians and non-vegetarians alike.

To make this dish, sauté mushrooms in olive oil or butter until they’re tender and browned. Add onions and garlic to the pan, then stir in the rice and cook until it’s lightly toasted. Gradually add warm vegetable broth, a ladle at a time, stirring frequently until the rice is tender and creamy. Towards the end of cooking, stir in fresh spinach, allowing it to wilt and blend into the risotto. Finish with a generous sprinkle of Parmesan cheese and a dash of salt and pepper for flavor.

For extra richness, you can stir in a bit of cream or butter at the end. This dish can be customized by adding herbs like thyme or rosemary, or even a splash of white wine for added depth of flavor.

I can’t wait to see how your Mushroom and Spinach Risotto turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your creamy creations. Don’t forget to leave a comment and let me know how you made this dish your own!