Save Creamy Mushroom and Spinach Risotto is the dish I make when I want dinner to be both comforting and elegant. With arborio rice, earthy mushrooms, and fresh spinach coming together in a velvety embrace, this risotto turns weeknights into something special. Even on days when I am rushing, I will make time to stand and stir at the stove because the result is always worth it.
Every time I serve this, guests are amazed it is homemade. I first made it for a friend's birthday and now it has become my answer for every cozy gathering.
Ingredients
- Arborio rice: for that creamy, signature risotto texture look for grains that are bright white and plump
- Vegetable broth: adds rich, savory flavor keep it hot for best absorption I like using homemade when possible
- Dry white wine: if you use it, it adds brightness and depth pick a wine you would enjoy sipping
- Olive oil and butter: create a balance of flavor and ensure sautéed vegetables turn golden
- Onion and garlic: are the foundation aromatics pick a firm onion and fresh garlic cloves
- Mixed mushrooms: cremini, shiitake, oyster or your favorites slice them thick so they hold shape and flavor
- Fresh baby spinach: adds color and a nutritious green layer choose tender leaves if possible
- Fresh thyme leaves: bring gentle aromatic notes pick sprigs that are perky and not wilted
- Salt and freshly ground black pepper: to enhance all the other tastes
- Grated Parmesan cheese: gives the unmistakable umami finish buy a wedge and grate it fresh for maximum flavor
- Heavy cream (optional): for an even richer finish use the highest quality cream you can find
- Fresh parsley: for a spark of freshness sprinkle just before serving
- Lemon wedges: for a final bright note squeeze as you eat for lift
- Extra Parmesan: for garnish because a little more cheese never hurts
Instructions
- Prep the Broth:
- Keep your vegetable broth hot, just below simmering, in a saucepan over low heat. Warm broth blends instantly into rice for the ideal creamy risotto. Never pour in cold broth or the cooking will stall and the rice texture will not come out right.
- Brown the Mushrooms:
- Add one tablespoon of olive oil and one tablespoon of butter to a large, heavy bottomed pan. Crank the heat to medium high and tumble in your sliced mushrooms. Let them cook for about six to eight minutes. You want them golden and a bit crisp on the edges with no water left in the pan. Sprinkle with thyme, salt, and pepper before you lift them out to a plate.
- Sauté Aromatics:
- Use the same pan do not clean it. Heat the rest of your olive oil over medium and stir in diced onion. Soften them gently for three to four minutes. Toss in minced garlic and cook until its aroma jumps out. About thirty seconds is all you need.
- Toast the Rice:
- Pour in the arborio rice and stir non stop for two full minutes until the grains look translucent at the edges but still white in the center. This step sets up the iconic creamy texture. Splash in the white wine if using and stir while it absorbs into the rice.
- Simmer the Risotto:
- Start ladling hot broth over the rice one scoop at a time. Stir gently but constantly and wait until the liquid disappears before adding another scoop. This patient process takes eighteen to twenty minutes and gives you a risotto that is creamy but the rice still has a slight bite.
- Finish and Serve:
- Stir in the browned mushrooms, handfuls of fresh spinach, your last bit of butter, and grated Parmesan. If you want it extra luscious, pour in some heavy cream. Taste for seasoning. Scoop into bowls and finish with chopped parsley, lemon wedges, and even more Parmesan at the table.
Save Mushrooms, especially when mixed, create a savory complexity that tastes far richer than the sum of its parts. My grandmother always tossed in a squeeze of lemon at the end and taught me that is what brings everything to life.
Storage Tips
Leftover risotto will keep in the refrigerator up to three days. Spoon into an airtight container and press plastic wrap against the surface to limit drying out. When reheating, splash in a little more broth or water and warm gently on the stovetop over low heat, stirring often. Creamy texture will return if you do not overheat.
Ingredient Substitutions
If you cannot find arborio rice, carnaroli or vialone nano are excellent options for creamy risotto. For a dairy free or vegan version, use olive oil instead of butter and a vegan parmesan or skip cheese altogether with a squeeze of extra lemon for brightness. If you prefer, baby kale can be swapped for spinach, just cook it a bit longer. Cremini mushrooms carry tons of flavor if specialty varieties are not available.
Serving Suggestions
Risotto is a satisfying main course on its own especially with a leafy salad tossed in lemon vinaigrette. For a dinner party, serve smaller portions as an appetizer with seared scallops or roasted chicken alongside. A glass of crisp white wine, ideally the same as you used to cook, brings out all the right notes. I love to finish plates with lemon zest and extra fresh herbs just before serving to wake up the creamy richness.
Cultural and Historical Context
Risotto is a pillar of Northern Italian cooking and reflects a tradition of slow simmering and patient stirring. What began as a peasant's meal of rice and broth is now a point of Italian pride in fine dining around the world. Distinct from pasta, risotto relies on technique and transformation of simple grains through careful attention. To me, making risotto is a gentle reminder to enjoy the process and the company as much as the meal.
Seasonal Adaptations
Springtime works beautifully with peas or asparagus stirred in at the end. Autumn loves roasted butternut squash or caramelized leeks folded through. Winter calls for a few handfuls of chopped hearty greens or even roasted root vegetables.
Save Each time I make mushroom and spinach risotto it reminds me that sometimes the best meals are the ones you pamper just a little. When you put care into each step and savor the aromas as they build, you will always end up with something that feels special. This dish is my go to reminder of the magic that happens when patience meets simple ingredients.
Recipe FAQ
- → What mushrooms work best for this dish?
A blend of cremini, shiitake, and oyster mushrooms adds layers of earthy flavor and texture.
- → Is it necessary to use white wine?
White wine adds depth, but you can omit it for a non-alcoholic version; replace with extra broth.
- → Can dairy be omitted for a vegan version?
Swap butter and Parmesan with plant-based alternatives to achieve a dairy-free, vegan-friendly risotto.
- → How do I get the perfect creamy texture?
Stir constantly and add warm broth gradually, allowing rice to absorb each addition to release starches.
- → What is the ideal consistency when serving?
Risotto should gently flow when spooned on a plate—add extra broth if it seems too thick before serving.