Creamy Mushroom and Spinach Risotto

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

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

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

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

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

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

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.

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Creamy Mushroom and Spinach Risotto