Mushroom and spinach risotto
Savor the creamy delight of Mushroom and Spinach Risotto, a savory blend of sautéed onions, earthy mushrooms, tender white rice, and baby spinach simmered in rich chicken gravy and white wine, finished with a generous sprinkle of grated Parmesan cheese and a touch of butter. Perfect for a comforting, gourmet dinner at home!
- 04 Apr 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Mushroom and spinach risotto is a delightful and creamy Italian dish that's perfect for any meal. This recipe combines the earthiness of mushrooms with the fresh taste of spinach, all brought together in a rich and comforting risotto. Its sophisticated flavor is enhanced by white wine and Parmesan cheese, making it a favorite for both family dinners and special occasions.
Ingredients:
Instructions:
- Finely chop the onion.
- Slice the mushrooms.
- Roughly chop the spinach.
- Grate the parmesan cheese.
- In a saucepan, warm the chicken gravy over low heat. Keep it on a gentle simmer.
- In a large heavy-bottomed pot or deep skillet, heat 1 tbsp of olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add sliced mushrooms and cook until they are tender and have released their moisture, about 5-6 minutes.
- Stir in the white rice and cook for about 1-2 minutes until the rice is well-coated with oil, slightly translucent around the edges, and has a slightly nutty aroma.
- Pour in the white wine and stir continuously until it is fully absorbed by the rice.
- Begin adding the warm chicken gravy one ladle at a time, stirring continuously. Wait until each ladleful is absorbed before adding the next.
- Continue this process, gradually adding the stock, until the rice is creamy and tender but still al dente, about 18-20 minutes. You may not need all the gravy, or you may need a bit more depending on the rice you are using.
- Once the rice is cooked to your desired consistency, stir in the chopped spinach until it wilts and is well incorporated.
- Add the 2 tbsp of butter and stir until melted and combined.
- Remove the pot from the heat and stir in the grated parmesan cheese until melted and creamy.
- Taste and adjust seasoning with salt and freshly ground black pepper if needed.
- Spoon the risotto into warm bowls and, if desired, garnish with additional parmesan cheese and a drizzle of olive oil or a sprinkle of fresh herbs.
Tips:
- Use Arborio rice for the best texture and creaminess in your risotto.
- Make sure to stir the risotto constantly to release the starch from the rice, which gives the dish its signature creaminess.
- Warm the chicken gravy before adding it to the rice to maintain an even cooking temperature.
- Sauté the mushrooms separately to enhance their flavor before adding them to the risotto.
- Add the spinach towards the end of cooking to retain its vibrant color and freshness.
- Gradually add the chicken gravy one cup at a time, allowing the rice to absorb it fully before adding more.
- Finish the risotto off the heat with butter and Parmesan cheese to add extra richness and a silky texture.
With the right technique and a bit of patience, you can create a delicious mushroom and spinach risotto that’s both elegant and comforting. This dish is perfect for impressing guests or enjoying a cozy night in. Remember to follow the tips for the best results and don't forget to enjoy the cooking process as much as the eating!
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 490kcal | 20% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 2.76g | 7% |
| Sugar 4.59g | 5% |
| Fat | |
| Fat 20g | 23% |
| Saturated 8g | 26% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 180ug | 21% |
| Choline 33mg | 6% |
| Vitamin B1 0.46mg | 39% |
| Vitamin B2 0.51mg | 40% |
| Vitamin B3 5mg | 34% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 200ug | 50% |
| Vitamin B12 0.23ug | 9% |
| Vitamin C 14mg | 15% |
| Vitamin E 0.96mg | 6% |
| Vitamin K 150ug | 123% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 3.37mg | 31% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 630mg | 18% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 1080mg | 72% |
| Zinc, Zn 1.98mg | 18% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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