Mushroom and spinach risotto
Savor the rich flavors of our Mushroom and Spinach Risotto, crafted with hearty vegetable broth, fresh spinach, and earthy mushrooms. This creamy, Parmesan-topped dish is perfect for a comforting meal. Easy to prepare and delicious to enjoy!
- 24 Apr 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Mushroom and spinach risotto is a delightful and creamy dish that is perfect for any occasion. This comforting and savory meal is made with simple ingredients like vegetable broth, mushrooms, spinach, and parmesan cheese, making it an excellent choice for both vegetarians and non-vegetarians alike. Follow this recipe to create a delicious and hearty risotto that will wow your friends and family.
Ingredients:
Instructions:
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm, but not boiling, throughout the cooking process.
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the sliced mushrooms to the skillet, stirring occasionally. Cook for about 5 minutes until the mushrooms are tender and release their moisture.
- Stir in the white rice, ensuring each grain is coated with the oil and aromatics. Cook for 2-3 minutes, toasting the rice slightly.
- Add a ladleful (about 1/2 cup) of the warm vegetable broth to the rice mixture, stirring constantly until the liquid is mostly absorbed.
- Continue adding the broth one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and tender but with a slight al dente bite.
- Once the rice is cooked, gently fold in the chopped spinach. Stir until the spinach wilts and is evenly distributed throughout the risotto.
- Remove the skillet from the heat and stir in the grated parmesan cheese until melted and well combined.
- Taste the risotto and season with salt and pepper to your preference.
- Serve the risotto hot, garnished with additional parmesan cheese if desired.
Tips:
- Use warm broth: Keep the vegetable broth warm in a saucepan over low heat while cooking the risotto. This helps maintain a consistent cooking temperature and ensures that the rice cooks evenly.
- Stir constantly: Stirring the risotto frequently helps release the starch from the rice, resulting in a creamy texture. However, be careful not to over-stir, as this can break down the rice and make it mushy.
- Add broth gradually: Add the vegetable broth one ladleful at a time, allowing the rice to absorb the liquid before adding more. This gradual addition of broth helps achieve the desired creamy consistency.
- Season well: Taste the risotto as it cooks and adjust the seasoning with salt and pepper as needed. The right seasoning enhances the flavors of the dish.
- Use fresh ingredients: Opt for fresh spinach and mushrooms for the best flavor and texture. If fresh spinach is not available, you can use frozen spinach, but be sure to thaw and drain it thoroughly before adding to the risotto.
With its rich flavors and comforting texture, mushroom and spinach risotto is sure to become a favorite in your culinary repertoire. The combination of earthy mushrooms, fresh spinach, and creamy parmesan cheese creates a harmonious balance that is both satisfying and delicious. Serve this risotto as a main dish or as a side, and enjoy the compliments that are sure to come your way.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 100g | 28% |
| Fiber 2.82g | 7% |
| Sugar 3.75g | 4% |
| Fat | |
| Fat 7g | 9% |
| Saturated 2.30g | 8% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 20mg | 3% |
| Vitamin B1 0.74mg | 62% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 300ug | 75% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 77ug | 61% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.41mg | 46% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 430mg | 13% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 2.03mg | 18% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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