Mushroom and spinach risotto

Mushroom and spinach risotto is a creamy, savory dish made with thoughtful layers of flavour from sautéed mushrooms, onion, and garlic, combined with tender rice and fresh spinach. This comforting meal is enriched with parmesan for added richness and depth.

01 Dec 2025
Cook time 35 min
Prep time 15 min

Ingredients:

2 cups vegetable broth
1 tbsp olive oil
1 onion
2 garlic cloves
1/2 cup mushrooms
2 cups white rice
2 cups spinach
1/2 cup grated parmesan cheese

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.

Instructions:

1. Warm the Broth:
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm, but not boiling, throughout the cooking process.

2. Sauté Aromatics:
- 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.

3. Cook the Mushrooms:
- Add the sliced mushrooms to the skillet, stirring occasionally. Cook for about 5 minutes until the mushrooms are tender and release their moisture.

4. Add the Rice:
- Stir in the white rice, ensuring each grain is coated with the oil and aromatics. Cook for 2-3 minutes, toasting the rice slightly.

5. Begin Adding Broth:
- 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.

6. Incorporate Spinach:
- Once the rice is cooked, gently fold in the chopped spinach. Stir until the spinach wilts and is evenly distributed throughout the risotto.

7. Finish with Cheese:
- 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.

8. Serve:
- Serve the risotto hot, garnished with additional parmesan cheese if desired.

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.

Mushroom and spinach risotto FAQ:

What is the ideal cooking time for the risotto?

The total cooking time for the risotto is approximately 18-20 minutes after adding the rice. You should continuously stir and add broth gradually until the rice is creamy and tender, yet still al dente.

How should I store leftover risotto?

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm it gently on the stove, stirring frequently.

Can I substitute rice for another type?

For risotto, short-grain rice like Arborio is best due to its starch content, which creates creaminess. If unavailable, you can use other risotto-friendly rice like Carnaroli or Vialone Nano, but avoid long-grain varieties.

What can I use instead of Parmesan cheese?

If you need a dairy-free option, nutritional yeast can provide a cheesy flavor. For a similar taste, consider using vegan Parmesan or a blend of nuts. Keep in mind these options may alter the creaminess and flavor slightly.

How can I tell if the rice is done cooking?

The rice is done when it is creamy and tender with a slight al dente bite. Taste a few grains to check for doneness; they should be cooked through but not mushy.

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.

Nutrition per serving

4 Servings
Calories 500kcal
Protein 13g
Carbohydrates 100g
Fiber 2.82g
Sugar 3.75g
Fat 7g

Mushroom and spinach risotto