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Risotto is a classic Italian dish known for its comforting, creamy texture and adaptability to various ingredients. This Creamy Spinach and Mushroom Risotto recipe showcases the rich flavors of sautéed mushrooms and fresh spinach, making it a perfect meal for both special occasions and everyday dinners. Not only is this risotto delicious, but it also offers a wealth of health benefits thanks to its key ingredients. Spinach is packed with vitamins and minerals, while mushrooms provide antioxidants and a unique umami flavor, creating a dish that is as nutritious as it is satisfying.

Creamy Spinach and Mushroom Risotto

Indulge in the rich flavors of creamy spinach and mushroom risotto—a classic Italian dish that's both comforting and nutritious. This recipe combines Arborio rice with sautéed mushrooms, fresh spinach, and a touch of Parmesan and cream for a creamy, satisfying meal. Perfect for special occasions or weeknight dinners, this risotto is packed with vitamins and antioxidants, making it as good for you as it is delicious. Discover the joy of making risotto with simple, fresh ingredients!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup fresh spinach, chopped

1 cup mushrooms, sliced (cremini or button)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, warm the vegetable broth over low heat. Keep it warm on the stove, but do not let it boil.

    Sauté Aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add Mushrooms: Incorporate the sliced mushrooms into the skillet. Cook until they are soft and golden brown, about 5-7 minutes. Season with a pinch of salt and pepper.

        Toast the Rice: Add the Arborio rice to the skillet, stirring to combine. Toast the rice for about 2 minutes, allowing it to absorb the flavors.

          Deglaze with Wine: If using wine, pour it in now and let it simmer until most of the liquid has evaporated, about 1-2 minutes.

            Incorporate Broth Gradually: Begin adding the warm vegetable broth one ladle at a time. Stir frequently and allow each addition to be almost fully absorbed before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and al dente.

              Add Spinach and Cream: Once the rice is cooked, stir in the chopped spinach, heavy cream, and the remaining tablespoon of butter. Mix until the spinach wilts and the risotto is creamy. Adjust seasoning with salt and pepper if needed.

                Finish with Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well combined.

                  Serve: Spoon the creamy risotto onto warm plates and garnish with freshly chopped parsley. Enjoy your delightful risotto!

                    Prep Time, Total Time, Servings:

                      15 minutes | 40 minutes | 4 servings