CategoryMain Courses, Pasta, Vegetarian
Creamy Mushroom and Spinach Risotto is a rich, velvety Italian dish featuring Arborio rice slowly cooked with earthy mushrooms, fresh spinach, and a flavorful broth. This dish achieves its luxurious texture by stirring the rice frequently, allowing it to release starch and create a creamy consistency. Topped with Parmesan cheese and fresh herbs, this risotto is both comforting and elegant, making it perfect for any occasion.
For the Risotto
1 ½ cups (300g) Arborio rice
4 cups (1 liter) vegetable or mushroom broth (heated)
½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp fresh thyme (or ½ teaspoon dried thyme)
1 ½ cups (200g) cremini or button mushrooms, sliced
2 cups fresh spinach, chopped
½ cup (50g) grated Parmesan cheese
Salt and black pepper, to taste
For Garnish
Extra Parmesan cheese
Chopped fresh parsley
Drizzle of truffle oil (optional, for extra richness)
Sauté the Aromatics
1
- Heat Butter and Oil:
- In a large skillet or saucepan, melt 1 tablespoon butter with olive oil over medium heat.
- Cook the Onion and Garlic:
- Add the chopped onion and sauté for 2-3 minutes until soft.
- Stir in the minced garlic and thyme and cook for another 30 seconds.
- Sauté the Mushrooms:
- Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Toast the Arborio Rice
2
- Stir in the Rice:
- Add the Arborio rice to the pan and stir well to coat with the butter and oil.
- Toast for 1-2 Minutes:
- Cook the rice, stirring frequently, until it becomes slightly translucent around the edges.
Cook the Risotto
3
- Deglaze with White Wine:
- Pour in the white wine and stir continuously until fully absorbed.
- Add the Broth Gradually:
- Add ½ cup of warm broth at a time, stirring constantly.
- Wait until most of the liquid is absorbed before adding more.
- Repeat this process for 18-20 minutes until the rice is creamy and al dente.
Finish the Risotto
4
- Add the Spinach:
- Stir in the chopped spinach and let it wilt for 1-2 minutes.
- Incorporate Parmesan and Butter:
- Stir in Parmesan cheese and 1 tablespoon butter for extra creaminess.
- Season to Taste:
- Add salt and black pepper as needed.
Serve and Garnish
5
- Plate the Risotto:
- Spoon the risotto into serving bowls.
- Garnish with Extra Parmesan and Herbs:
- Sprinkle with grated Parmesan and fresh parsley.
- Optional Finishing Touches:
- Drizzle with truffle oil for an elevated flavor.
Pro Tips
6
- For a Richer Flavor: Use homemade mushroom broth for a deeper taste.
- For Extra Umami: Add a splash of soy sauce or miso paste to the broth.
- To Store and Reheat: Risotto is best fresh, but can be reheated with a splash of broth.
Ingredients
For the Risotto
1 ½ cups (300g) Arborio rice
4 cups (1 liter) vegetable or mushroom broth (heated)
½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp fresh thyme (or ½ teaspoon dried thyme)
1 ½ cups (200g) cremini or button mushrooms, sliced
2 cups fresh spinach, chopped
½ cup (50g) grated Parmesan cheese
Salt and black pepper, to taste
For Garnish
Extra Parmesan cheese
Chopped fresh parsley
Drizzle of truffle oil (optional, for extra richness)
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