Creamy Mushroom and Spinach Risotto

Discover the joy of making Creamy Mushroom and Spinach Risotto, a comforting Italian classic that’s perfect for any occasion. This dish combines the lusciousness of Arborio rice with earthy mushrooms and fresh spinach to create a satisfying meal. With a careful sauté of aromatics and slow incorporation of broth, you’ll achieve a velvety texture that’s simply irresistible. Ideal for both vegetarians and meat-lovers, this risotto is sure to be a crowd-pleaser. Embrace the art of risotto and delight in this rich, flavorful recipe!

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Ingredients

1 cup Arborio rice

4 cups vegetable or chicken broth

1 cup fresh spinach, roughly chopped

1 cup mushrooms, sliced (use either cremini or button mushrooms)

1 small onion, diced finely

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream (or a plant-based alternative)

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Broth: In a medium saucepan, pour the vegetable or chicken broth and heat it over medium heat until it reaches a gentle simmer. Once it’s simmering, reduce the heat to low to keep it warm throughout the cooking process.

Sauté the Vegetables: In a large skillet or heavy-bottomed saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Then, add the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms are tender and have released their moisture.

Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat the rice grains with the oil and butter mixture. Continue cooking for 1-2 minutes until the rice is slightly translucent and fragrant.

Deglaze with Wine: If you’re using wine, pour it into the skillet now, stirring continuously until the wine is mostly absorbed by the rice.

Incorporate Broth Gradually: Start adding the warm broth to the rice mixture one ladle at a time. Stir frequently and allow each addition to be almost fully absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente, with a lovely risotto consistency.

Mix in Spinach and Cream: When the rice is nearly al dente, gently fold in the chopped spinach and heavy cream. Stir for an additional 2-3 minutes, allowing the spinach to wilt and the risotto to become luxuriously creamy.

Finish with Cheese and Butter: Remove the skillet from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese, mixing until thoroughly combined. Season with salt and pepper to your taste.

Garnish and Serve: Serve the risotto hot, presenting it in shallow bowls or plates. Garnish with a generous sprinkle of freshly chopped parsley to add a vibrant touch and extra flavor.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: For an elegant touch, consider drizzling a little olive oil over the top of each serving and adding a few whole leaves of spinach or delicate mushroom slices for garnish.