Mushroom and Spinach Risotto (Print Version)
A creamy, luxurious Italian dish packed with earthy mushrooms, tender spinach, and rich Parmesan—perfect as a main or side.
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups Arborio rice
02 -
2 tbsp olive oil
03 -
1 small onion, finely diced
04 -
2 cloves garlic, minced
05 -
225 g cremini or button mushrooms, sliced
06 -
4 cups vegetable broth, kept warm
07 -
1/2 cup dry white wine (optional, or substitute with broth)
08 -
3 cups baby spinach
09 -
1/2 cup grated Parmesan cheese
10 -
2 tbsp butter
11 -
Salt and pepper, to taste
12 -
Fresh parsley, chopped (for garnish)
# Steps to Follow:
01 -
Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté for 3–4 minutes until softened.
02 -
Add garlic and mushrooms. Cook for another 5–6 minutes until mushrooms are tender and browned.
03 -
Stir in the Arborio rice and cook for 1–2 minutes to lightly toast the grains.
04 -
Pour in the wine (if using) and cook, stirring, until mostly absorbed.
05 -
Begin adding warm vegetable broth 1/2 cup at a time, stirring frequently. Allow the broth to absorb before adding the next 1/2 cup. Repeat until rice is tender and creamy, about 20 minutes.
06 -
When the rice is just about done, stir in the spinach and cook until wilted.
07 -
Remove from heat. Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
08 -
Garnish with chopped parsley and serve hot.
# Additional Notes:
01 -
Stir frequently but gently to create the creamy texture typical of risotto.
02 -
For a vegan version, use vegan butter and vegan Parmesan alternatives.
03 -
Add a sprinkle of truffle oil before serving for a gourmet finish.