Creamy Spinach Mushroom Risotto
Indulge in the ultimate comfort food with this Creamy Spinach Mushroom Risotto, a luxurious dish that's perfect for both weeknight dinners and special occasions. This recipe combines the earthy richness of cremini mushrooms, the vibrant freshness of baby spinach, and the velvety creaminess of Arborio rice cooked to perfection. Enhanced with a touch of dry white wine and finished with a decadent mix of Parmesan cheese and heavy cream, this risotto strikes the perfect balance between elegance and heartiness. The risotto’s signature creamy texture is achieved through the classic technique of slowly stirring warm vegetable stock into the rice, creating a meal that's as satisfying to make as it is to eat. Garnish with sautéed mushrooms and a sprinkle of fresh parsley for a dish that's as visually appealing as it is delicious. Perfectly suited for vegetarian menus, this recipe is ready to impress in just under an hour!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Baby spinach
- 2 cups Cremini mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallot
- 3 cloves Garlic cloves
- 0.5 cup Dry white wine
- 4.5 cups Vegetable stock
- 0.5 cup Heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the vegetable stock in a small saucepan over low heat and keep it warm.
Clean and slice the cremini mushrooms. Finely chop the shallots and garlic.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the shallots and garlic to the pan. Cook for 2-3 minutes until softened and fragrant.
Stir in the mushrooms and cook for 5-7 minutes until they are golden brown and tender. Remove half of the mushrooms and set them aside for garnish.
Add the Arborio rice to the pan, stirring to coat in the oil and butter. Toast the rice for 1-2 minutes until it starts to look translucent around the edges.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes.
When the risotto is creamy and the rice is al dente, reduce the heat to low and stir in the remaining tablespoon of butter, heavy cream, and grated Parmesan. Mix until fully incorporated.
Add the baby spinach, folding it into the risotto until wilted, about 2-3 minutes.
Season with salt and black pepper to taste.
Serve the risotto hot, topped with the reserved mushrooms and a sprinkle of chopped parsley.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
