Spinach and Mushroom Risotto
Immerse yourself in the comforting flavors of this Spinach and Mushroom Risotto, a creamy and satisfying dish that's perfect for weeknight dinners or a special occasion. Featuring tender cremini mushrooms sautéed to perfection, fresh baby spinach, and the rich umami of Parmesan cheese, this classic Italian-inspired recipe strikes the ideal balance between hearty and healthy. Arborio rice absorbs the dry white wine and warm stock to achieve a luxuriously creamy texture, while hints of garlic, onion, and optional fresh parsley elevate every bite. Ready in just 45 minutes, this one-pan wonder is a crowd-pleaser that’s as easy to prepare as it is elegant to serve. Perfectly savory and irresistibly creamy, this risotto pairs beautifully with a crisp green salad or your favorite glass of wine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock, warmed
- 4 cups baby spinach
- 0.5 cups parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, finely chopped (optional)
Instructions
Heat the olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and a pinch of salt. Cook for 6-8 minutes until the mushrooms are tender and any liquid has evaporated.
Stir in the arborio rice and cook for 2 minutes, allowing the grains to toast lightly.
Pour in the white wine and stir constantly until fully absorbed.
Gradually add the warmed stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more stock.
Continue this process until the rice is creamy and tender, about 20-25 minutes.
When the rice is nearly done, stir in the fresh spinach and cook for 2-3 minutes, just until wilted.
Remove the pan from heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese.
Season with salt and black pepper to taste.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 428 mg | 9% | |
*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.
