Creamy Mushroom Spinach Risotto

This luxurious mushroom and spinach risotto transforms simple ingredients into an elegant Italian dinner that feels like restaurant quality without the fuss. The creamy texture of arborio rice combined with earthy mushrooms and vibrant spinach creates a dish that's both comforting and sophisticated.

I first made this risotto for a date night at home when I wanted to impress without spending hours in the kitchen. Now it's become my go to dish whenever I need something that feels special but doesn't require a culinary degree.

Ingredients

• Arborio rice essential for that classic creamy texture while maintaining a slight bite
• Cremini mushrooms provide a deeper more robust flavor than regular button mushrooms
• Vegetable broth forms the foundation of flavor use homemade if possible
• Dry white wine adds acidity and depth Sauvignon Blanc or Pinot Grigio work perfectly
• Baby spinach wilts beautifully and adds color plus nutrition
• Parmesan cheese use freshly grated for best flavor and meltability
• Butter stirred in at the end creates silky richness

Step-by-Step Instructions

Sauté Base

Heat olive oil in a large skillet over medium heat and add onions. Cook for 3 to 4 minutes until they become translucent but not browned. This creates a flavor foundation without any bitterness from overcooked onions.

Mushroom Magic

Add garlic and mushrooms to the pan. Cook for 5 to 6 minutes until the mushrooms release their moisture and begin to brown. Look for that golden color which indicates their flavor has intensified. Resist stirring too frequently to allow proper browning.

Toast the Rice

Add arborio rice to the pan and stir continuously for 1 to 2 minutes. You want each grain coated in oil and slightly toasted which helps the rice release starch during cooking for that perfect creamy texture.

Deglaze with Wine

Pour in white wine and stir until almost completely absorbed. The wine should bubble vigorously at first as the alcohol cooks off leaving behind complex flavor. This takes about 2 minutes and the rice will begin looking slightly translucent around the edges.

Broth Addition

Begin adding warm vegetable broth half cup at a time stirring gently but consistently. Wait until each addition is almost fully absorbed before adding more. This gradual process takes about 20 minutes and develops the signature creamy consistency.

Incorporate Greens

When rice is almost tender but still has slight resistance when bitten stir in the fresh spinach. Fold it through until wilted which takes just 1 to 2 minutes. The spinach will dramatically reduce in volume.

Final Enrichment

Remove pan from heat and add Parmesan cheese and butter. Stir gently until completely melted and incorporated. Season with salt and pepper tasting as you go. The risotto should have a flowing consistency not too thick or sticky.

Garnish and Serve

Sprinkle with fresh parsley and additional Parmesan if desired. Serve immediately while the risotto is hot and at its creamiest consistency.

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My absolute favorite part of this recipe is the moment when the mushrooms begin to caramelize in the pan. That rich aroma fills my kitchen and immediately makes me feel like a professional chef even on the most ordinary weeknight. My daughter who typically avoids mushrooms always asks for seconds of this risotto.

Perfect Pairings

This risotto stands beautifully on its own but pairs wonderfully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the creaminess of the dish. For a more substantial meal serve alongside roasted asparagus or a piece of grilled fish. A glass of the same white wine used in cooking completes the experience.

Storage and Reheating

Risotto is best enjoyed immediately after cooking but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of broth or water and warm gently on the stovetop stirring frequently to revive the creamy texture. The microwave works in a pinch but tends to make the risotto gummy.

Seasonal Variations

Spring brings the opportunity to add tender asparagus tips or fresh peas

Summer risotto shines with diced zucchini or cherry tomatoes added in the final minutes

Fall is perfect for incorporating roasted butternut squash cubes or crispy sage leaves

Winter versions can include roasted root vegetables like parsnips or sweet potato

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Recipe FAQs

→ Can I make this risotto ahead of time?

While risotto is best served fresh, you can partially make it ahead. Cook until it's about 75% done, then cool quickly and refrigerate. When ready to serve, bring it back to heat with a splash of warm broth and finish cooking. Add the spinach, cheese and butter just before serving.

→ What type of mushrooms work best for this dish?

Cremini (baby portobello) mushrooms provide excellent flavor, but you can use button mushrooms, shiitake, oyster, or a mix for varied textures and deeper flavor profiles. Wild mushrooms like chanterelles or porcini can elevate the dish for special occasions.

→ Is it necessary to use Arborio rice?

Arborio rice is traditional for risotto because its high starch content creates the creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano work well too. Long-grain rice won't produce authentic results as it lacks the necessary starch.

→ Can I make this dish vegan?

Yes! Simply substitute the butter with a plant-based alternative and use nutritional yeast or vegan Parmesan instead of traditional Parmesan. The rest of the ingredients are already plant-based, making this an easy dish to adapt for vegan diets.

→ Why add the broth gradually rather than all at once?

Adding warm broth gradually allows the rice to release its starch slowly, creating the signature creamy texture of risotto. This method also ensures even cooking and lets you control the final consistency. Adding all the liquid at once would result in regular steamed rice instead of creamy risotto.

→ What can I serve with mushroom and spinach risotto?

This risotto works beautifully as a main dish paired with a simple arugula salad dressed with lemon and olive oil. As a side, it complements roasted chicken, grilled fish, or baked salmon. For a complete Italian meal, serve smaller portions before a meat course with a light vegetable side.