Description
This Creamy Mushroom and Spinach Risotto is a classic Italian dish that combines the earthy richness of mushrooms, the vibrant freshness of spinach, and the indulgent creaminess of Arborio rice cooked to perfection. It’s versatile, comforting, and elegant—perfect for both cozy dinners at home or impressing guests at a dinner party.
Ingredients
Scale
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (such as cremini or button)
- 2 cups fresh spinach, chopped
- 1/2 cup dry white wine
- 3–4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
- Stir in the mushrooms and cook until they release their moisture and begin to brown (about 5 minutes).
- Add the Arborio rice, stirring to coat the grains in the oil and butter mixture. Toast for about 1–2 minutes.
- Pour in the white wine, stirring continuously until mostly absorbed by the rice.
- Gradually add the warmed vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to absorb before adding the next.
- After about 15 minutes, stir in the chopped spinach. Continue cooking with broth additions until the rice is tender and creamy (about 20–25 minutes total).
- Stir in the Parmesan cheese and adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes