Oh, you guys. If there’s one dish that feels like a warm hug on a plate, it’s this mushroom spinach risotto. Honestly, it’s the kind of food that makes you want to dim the lights, put on some chill music, and just savor every single bite. I remember the first time I made it for a dinner party; I was a little nervous because risotto can sometimes feel… finicky. But this recipe? It’s surprisingly forgiving, and the end result is just pure magic. The creamy Arborio rice, the earthy mushrooms, the bright pop of spinach – it all comes together in a way that’s both sophisticated and utterly comforting. It’s like the perfect antidote to a long day, or the star of a special occasion. And the best part? It’s way easier than you might think. If you’ve ever made a box of mac and cheese and thought “I’m a chef,” you can absolutely nail this mushroom spinach risotto.
What is Mushroom Spinach Risotto?
So, what exactly *is* mushroom spinach risotto? At its heart, it’s a classic Italian rice dish. Think of it as a labor of love, but the good kind, like knitting a cozy scarf or tending to a garden. We start with Arborio rice, which is a short-grain rice with a high starch content. This starch is what gets released as we stir and cook, creating that signature incredibly creamy texture without needing a ton of heavy cream. We slowly ladle in warm broth, coaxing the rice to release its starch and become wonderfully tender. The “mushroom spinach” part is where we infuse it with those deep, earthy flavors from sautéed mushrooms and vibrant, healthy spinach. It’s not just about throwing ingredients together; it’s a gentle, patient process that transforms simple things into something truly special. It’s elegant enough for guests but comforting enough for a Tuesday night.
Why you’ll love this recipe?
There are so many reasons why this mushroom spinach risotto has earned a permanent spot in my recipe rotation, and I’m betting it will in yours too! First off, the FLAVOR is just out of this world. The mushrooms, especially if you use a mix of varieties like cremini and shiitake, give this incredibly deep, savory umami that’s just irresistible. When they mingle with the garlic, shallots, and a splash of white wine, it’s a flavor bomb. Then you get the vibrant freshness from the spinach, which wilts in beautifully and adds a lovely bit of color and nutrients. What I love most about this is how surprisingly SIMPLE it really is. Yes, it requires a little stirring, but it’s a meditative kind of stirring, not a stressful one. It’s not a complicated recipe with a million obscure ingredients. You likely have most of what you need in your pantry right now! Plus, it’s pretty COST-EFFICIENT. Arborio rice is quite affordable, and mushrooms and spinach are budget-friendly staples. It feels like a restaurant-quality meal without the restaurant price tag. And let’s talk VERSATILITY – this is perfect as a main course, but it’s also a fantastic side dish. I’ve served it alongside Grilled Chicken, pan-seared salmon, or even just with a big, crusty bread for dipping. It’s a lifesaver on busy nights when you want something hearty and delicious without a ton of fuss. Honestly, it’s one of those dishes that makes me feel like I’ve accomplished something wonderful in the kitchen.
How do you make Mushroom Spinach Risotto?
Quick Overview
Making this mushroom spinach risotto is all about patience and good technique. We’ll start by sautéing our aromatics and mushrooms until they’re golden and fragrant. Then, we toast the Arborio rice to seal in its nutty flavor before deglazing with white wine. The magic happens as we gradually add warm chicken or vegetable broth, stirring continuously, allowing the rice to absorb the liquid and become wonderfully creamy. Finally, we stir in fresh spinach until it wilts, and finish with a touch of Parmesan cheese for that extra richness. It’s a straightforward process that rewards you with incredible texture and flavor. Trust me, that stirring? It’s actually quite therapeutic!
Ingredients
For the Main Risotto: For the main Risotto: For the main Risotto: For
1 tablespoon Olive oil
2 tablespoons unsalted butter
1 medium shallot, finely minced (about 1/4 cup)
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
6 cups warm chicken or vegetable broth (low sodium is best so you can control the salt)
1/2 cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper to taste
For the Mushrooms and Spinach:
1 tablespoon olive oil
1 pound mixed mushrooms (like cremini, shiitake, or oyster), sliced or quartered
1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
5 ounces fresh spinach (about 5-6 cups packed)
Step-by-Step Instructions
Step 1: Sauté the Mushrooms
This is where we build a lot of that foundational flavor. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add your sliced or quartered mushrooms and cook, stirring occasionally, until they release their liquid and start to turn golden brown, about 7-10 minutes. Don’t overcrowd the pan; you might need to do this in batches. Once they’re nicely browned, stir in the dried thyme (if using) and a pinch of salt and pepper. Remove the mushrooms from the skillet and set them aside. This step is crucial because browning the mushrooms deeply concentrates their flavor!
Step 2: Sauté the Aromatics
In the same skillet (no need to wash it, the mushroom bits are flavor gold!), add the remaining 1 tablespoon of olive oil and the 2 tablespoons of butter over medium heat. Once the butter is melted and foamy, add your finely minced shallot. Cook, stirring frequently, until the shallot is softened and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If you’re using fresh thyme, add it now with the garlic.
Step 3: Toast the Rice
Now, add the Arborio rice to the skillet with the shallots and garlic. Stir the rice constantly for about 2 minutes. You want to toast each grain slightly. It will start to look a little opaque around the edges. This step helps the rice absorb liquid more evenly and prevents it from getting mushy too quickly. You’ll notice a slightly nutty aroma when it’s ready.
Step 4: Deglaze with Wine
Pour in the white wine. Stir continuously, scraping up any browned bits from the bottom of the pan. Let the wine bubble and cook until it’s almost completely evaporated, about 2-3 minutes. This adds a wonderful layer of acidity and complexity to the risotto. Don’t worry if you can’t smell the wine anymore; it’s done its job!
Step 5: Gradually Add Broth
Now for the patient part! Make sure your broth is warm (you can keep it simmering gently in a separate pot on the stove). Add one ladleful of warm broth to the rice mixture. Stir constantly until the liquid is almost completely absorbed. Once it’s absorbed, add another ladleful of broth and repeat the process. Continue adding broth, one ladle at a time, stirring frequently, for about 18-20 minutes, or until the rice is al dente – meaning it’s tender but still has a slight bite in the center. You might not need all 6 cups of broth, or you might need a touch more; it just depends on your rice and heat. Keep tasting as you go!
Step 6: Stir in Mushrooms and Spinach
Once the rice is perfectly cooked and creamy, stir in your sautéed mushrooms. Then, add the fresh spinach, a handful at a time. Stir gently until the spinach wilts down into the risotto, which should only take a minute or two. The residual heat will take care of it.
Step 7: Finish and Season
Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s melted and incorporated, making the risotto even creamier and more decadent. Taste the risotto and season generously with salt and freshly ground black pepper. Risotto can handle a good amount of seasoning, so don’t be shy!
Step 8: Rest and Serve
Let the risotto rest for a minute or two before serving. This allows the flavors to meld and the texture to set up perfectly. Ladle the risotto into warm bowls and top with an extra sprinkle of Parmesan cheese and a crack of black pepper. Serve immediately while it’s hot and gloriously creamy.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
This is all about getting your kitchen ready for deliciousness. I like to preheat my oven to 350°F (175°C) if I’m planning on keeping the risotto warm for a bit before serving, though it’s best enjoyed right off the stove. Grab your largest, heaviest-bottomed skillet or a Dutch oven. This is key for even cooking and preventing sticking. Have your broth simmering gently in a separate saucepan nearby – you don’t want to add cold broth to hot rice!
Step 2: Mix Dry Ingredients
In this recipe, our “dry ingredients” are mainly the Arborio rice, which we toast before adding any liquids. So, the most important “dry prep” step here is actually getting your Arborio rice measured out and ready to go. When we add it to the hot pan in Step 3, it’s going to toast for a couple of minutes. This toasting is what helps create that slightly nutty flavor and also seals the outside of the grain, which is crucial for achieving that perfect al dente texture later on.
Step 3: Mix Wet Ingredients
Our “wet ingredients” primarily consist of the warm broth and the white wine. The key here is to have the broth *warm* when you start adding it to the rice. Cold broth will shock the rice and slow down the cooking process, which is the last thing we want. So, keeping it on a gentle simmer is essential. The white wine is added after toasting the rice and cooks down quickly, adding a lovely brightness.
Step 4: Combine
The “combination” in risotto is an ongoing process. We first combine the shallots, garlic, and toasted Arborio rice in the skillet. Then, we add the white wine and let it absorb. The real combining happens with the broth – adding it gradually, ladle by ladle, and stirring. This constant stirring is what encourages the rice to release its starch, creating that signature creamy, luscious texture that makes risotto so beloved. Don’t rush this part; the gradual addition and stirring are what transform simple rice into something extraordinary.
Step 5: Prepare Filling
In this particular recipe, the “filling” elements are the sautéed mushrooms and fresh spinach. The mushrooms are sautéed first to develop their rich, earthy flavor and get them nice and tender. They’re set aside and then stirred back in towards the end. The spinach is added right at the very end, just wilting into the hot risotto from the residual heat. This keeps its bright green color and fresh taste without becoming overcooked and mushy.
Step 6: Layer & Swirl
Risotto doesn’t really have “layers” in the way a cake does, but the technique of adding broth gradually and stirring is like a gentle swirling action. You are coaxing the ingredients to meld together. We add the sautéed mushrooms back in and then the spinach, stirring them gently into the creamy rice mixture. The goal is a harmonious blend of all the components, not distinct layers. The final swirl comes with stirring in the Parmesan cheese, which emulsifies with the starchy liquid to create that final, velvety finish.
Step 7: Bake
This risotto recipe doesn’t actually require baking! It’s cooked entirely on the stovetop. Once it’s reached that perfect creamy, al dente consistency, we stir in the final ingredients and let it rest briefly. The stovetop method is actually faster and gives you more control over the final texture compared to a baked risotto. The beauty of this dish is its immediacy; it’s best served piping hot right after it’s finished.
Step 8: Cool & Glaze
We don’t really “glaze” risotto in the traditional sense. The richness comes from the Parmesan cheese stirred in at the end. We do let it “cool” slightly for a minute or two off the heat before serving, which allows the starch and cheese to bind everything together perfectly. This brief resting period is crucial for achieving that ideal consistency, preventing it from being too soupy but still wonderfully creamy. Think of it as letting the flavors meld and the texture settle.
Step 9: Slice & Serve
Risotto isn’t typically “sliced” in the way a cake or loaf is. It’s served in bowls! The best way to serve it is immediately after it’s rested for a minute or two. Ladle generous portions into warm bowls. You can top it with a little extra grated Parmesan cheese and a grind of fresh black pepper for a beautiful presentation. The texture should be creamy and flowing, not stiff or dry. It should spread slightly in the bowl, almost like a thick sauce.
What to Serve It With
This mushroom spinach risotto is so versatile, it can truly be the star of any meal or a stellar supporting player. For BREAKFAST, I know it sounds a bit decadent, but a small portion of this risotto with a perfectly poached egg on top is absolutely divine. The runny yolk makes it even richer! It’s a weekend brunch dream. For BRUNCH, it’s a showstopper. I love serving it alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. A mimosa or a crisp glass of the same white wine you used in the risotto is a must! If you’re looking for a satisfying ASPIRATIONAL DESSERT (yes, I said dessert!), a very small, rich portion can be surprisingly wonderful. It’s not sweet, of course, but the creaminess and savory depth can be a unique end to a meal, especially if you finish it with a tiny drizzle of truffle oil. But for everyday comfort, it’s perfect as a main for COZY SNACKS. I often make a big batch and have leftovers for lunch the next day. It’s fantastic with some crusty bread for mopping up every last bit. My kids actually love it with a sprinkle of red pepper flakes for a little kick, which always makes me smile.
Top Tips for Perfecting Your Mushroom Spinach Risotto
Over the years, I’ve picked up a few tricks that have really helped me nail this mushroom spinach risotto every single time. First, regarding the ZUCCHINI PREP, wait, that’s not right! My brain is still stuck on Zucchini Bread! For this mushroom spinach risotto, the most important prep is with the MUSHROOMS. When you slice or quarter your mushrooms, try to keep the pieces relatively uniform in size so they cook evenly. Don’t be afraid to let them brown properly in the pan; that’s where all the deep, savory flavor comes from. If your pan seems too crowded, cook them in batches. It’s worth the extra step! For MIXING ADVICE, the key is constant, gentle stirring once you start adding the broth. This encourages the rice to release its starch and become creamy. However, you don’t need to stir *maniacally*. A gentle, consistent stir is all you need. If you stir too vigorously, you can break the rice grains. Avoid overmixing, especially after adding the cheese; you want a creamy texture, not a gluey one. When it comes to SWIRL CUSTOMIZATION, I mean the creamy texture! The “swirl” is the luxurious, flowing consistency of the finished risotto. If it seems too thick, add a splash more warm broth. If it seems too thin, let it cook for another minute or two, stirring gently, to allow more liquid to evaporate. For INGREDIENT SWAPS, you can absolutely use different types of mushrooms! A mix always gives the best flavor. If you don’t have shallots, a small yellow onion, finely minced, will work in a pinch. For vegetarians, a good quality vegetable broth is essential. If you’re dairy-free, you can omit the butter and Parmesan, though it won’t be quite as creamy. You could experiment with a little nutritional yeast for a cheesy flavor, but it’s a different experience. For BAKING TIPS, as I mentioned, this is a stovetop dish, so no baking is required! Just keep the heat at a steady medium-low so it simmers gently. You want to see gentle bubbles, not a rolling boil. For GLAZE VARIATIONS, again, this dish doesn’t have a glaze. The richness comes from the broth, wine, butter, and Parmesan. Some people like to finish it with a tiny drizzle of truffle oil, which is divine if you have it! A bit of fresh parsley or chives chopped on top adds a lovely pop of color and freshness.
Storing and Reheating Tips
Ah, leftovers! This mushroom spinach risotto is honestly one of the best things to reheat. It does thicken up quite a bit once it cools, but don’t worry, we can bring it back to life. For ROOM TEMPERATURE storage, it’s best to get leftovers into the fridge within two hours of cooking. Risotto is generally best eaten fresh, but if you must leave it out for a bit, just make sure it’s covered loosely. REFRIGERATOR STORAGE is your best bet for keeping it fresh. Once it’s cooled, transfer it to an airtight container. It will stay good in the fridge for about 3-4 days. The texture will change; it will become much firmer and more consolidated. FREEZER INSTRUCTIONS are a bit trickier with risotto, as the texture can suffer from freezing and thawing due to the starch content. It *can* be done, but it’s not my first choice. If you must freeze it, cool it completely, portion it into freezer-safe containers or bags, and try to remove as much air as possible. It should last in the freezer for about 1-2 months. For reheating, I almost always use the stovetop method. Add a splash of warm broth or water to the container before reheating in a saucepan over medium-low heat, stirring gently until it’s creamy and heated through. This helps loosen it up. You can also microwave it, but again, add a little liquid and stir halfway through for best results. The GLAZE TIMING ADVICE is non-existent here, as there’s no glaze! But if you’re thinking about toppings, like extra Parmesan or fresh herbs, add those after reheating and just before serving.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to mushroom spinach risotto recipe! I truly hope you give this a try. It’s one of those dishes that feels fancy enough for a special occasion but is honestly simple enough for a weeknight when you just need something incredibly comforting and delicious. The combination of earthy mushrooms, vibrant spinach, and that impossibly creamy rice is just pure magic. It’s the kind of meal that makes you feel like you’re dining in a cozy Italian trattoria, right in your own kitchen. If you love this dish, you might also enjoy my Creamy Lemon Asparagus Risotto or my Simple Parmesan Risotto – they share that same comforting, creamy vibe. Please, please let me know in the comments below how yours turns out! I’d love to hear your variations or any special occasions you served it for. Happy cooking, and enjoy every spoonful!
Mushroom spinach risotto
Ingredients
Main Ingredients
- 1.5 cup Arborio rice
- 6 cup Vegetable broth warm
- 1 tbsp Olive oil
- 0.5 cup Onion finely chopped
- 2 cloves Garlic minced
- 8 oz Mushrooms sliced
- 5 oz Spinach fresh
- 0.5 cup Parmesan cheese grated
- 2 tbsp Butter
- 0.5 cup Dry white wine
- Salt to taste
- Black pepper freshly ground, to taste
Instructions
Preparation Steps
- In a large saucepan or Dutch oven, heat the olive oil and butter over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- Stir in the Arborio rice and toast for about 1-2 minutes until the edges of the grains are translucent.
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer until mostly absorbed.
- Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and waiting until each ladleful is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
- Stir in the fresh spinach and cook until wilted.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- Serve immediately.
