Mushroom and Spinach Risotto

Risotto is a rice dish originally from northern Italy and considered to be a comfort food. If you haven’t tried it, you are missing out because it is simply amazing. The ingredients in Mushroom and Spinach Risotto are simple and the recipe takes some patience. Slowly stirring in liquid until the risotto is creamy, tender and flavorful. The result is well worth the effort.

Risotto is a rice dish that gets stirred as it cooks. Liquid is added, including white wine and chicken stock, while the rice simmers over the heat. This process makes the risotto creamy and flavorful, allowing the rice to absorb the flavors you add to the pan. Mushrooms and spinach give this dish an earthy, hearty quality that you’re going to love. And adding Parmesan at the end makes the risotto cheesy and vibrant.

Mushroom and Spinach Risotto Recipe

What’s needed?

• 1 small yellow onion, diced
• 8-ounces of white button mushrooms, sliced (or shitake mushrooms)
• 3 tablespoon olive oil
• 1 1/2 cups of mushroom risotto (or plain risotto)
• 1/2 cup dry white wine
• 6 cups chicken stock or water
• 1 large handful of fresh spinach
• 2 tablespoons of butter
• 1/4 cup grated Parmesan cheese

How to make Mushroom and Spinach Risotto?

• In a large non-stick skillet over medium heat, add 1 tablespoon of olive oil, onions, and mushrooms. Saute until browned, stirring occasionally for about 5-8 minutes.

• Transfer the mushrooms to a plate and set aside. Add 2 more tablespoons of oil and the risotto to the pan. Toast the rice until lightly browned.

• Add the white wine and stir. Constantly stirring the risotto slowly is the secret to making this recipe and allows the liquid to be evenly absorbed.

• Begin adding the chicken stock, one half cup at a time. Stirring for 3-5 minutes in between each addition, allowing the liquid to be absorbed. Add liquid, stir until absorbed, add liquid, stir until absorbed and so on.
• After about 25 minutes, all liquid should be absorbed and risotto should be creamy and tender but toothsome. If the risotto is still crunchy, add another half cup water or stock until rice is tender.

• Taste the risotto to check tenderness. Add the sautéed mushrooms and a large handful of fresh spinach to the skillet.

• Stir the dish allowing the spinach to wilt. Add the butter and Parmesan cheese and stir until melted. This gives the dish a velvety, rich flavor. If you used water instead of chicken stock, you may need to salt and pepper the risotto to taste.

I served the Mushroom and Spinach Risotto with baked fish and some asparagus tips. My family really enjoyed this meal. I will be making risotto again…and again.