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 an Italian rice dish that is stirred constantly as it cooks. Liquid is added, including white wine and chicken broth, 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 white button mushrooms, sliced (or shitake mushrooms)
- 3 tablespoon olive oil
- 1 1/2 cups of mushroom-flavored risotto (or plain risotto)
- 1/2 cup dry white wine
- 6 cups chicken broth or water
- 1 large handful of fresh spinach
- 2 tablespoons unsalted 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. The secret to making the best risotto is stirring it constantly, allowing the liquid to be evenly absorbed.
- Begin adding the chicken broth, one 1/2 cup at a time. Stir the rice for 3-5 minutes, then add more liquid. Repeat this process until all liquid is absorbed, about 25 minutes in total. Risotto should be creamy and tender but toothsome. If the risotto is still crunchy, add another half cup water or broth and stir.
- 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 broth, you may need to salt and pepper the risotto to taste. Recipe makes 6 servings.
I served the Mushroom and Spinach Risotto with baked fish and some asparagus tips. My family really enjoyed this meal. I make risotto often and we just love the earthy flavors in this dish!
Looking for more satisfying side dishes, check out these tasty recipes:
- Hasselback Potatoes
- Spanish Rice with Smoked Sausage
- Sheet Pan Sweet Potatoes and Green Beans
- Classic Potato Salad
Mushroom and Spinach Risotto
Ingredients
- 1 small yellow onion, diced
- 8- ounces button mushrooms, sliced (or shitake mushrooms)
- 3 tablespoon olive oil
- 1 1/2 cups risotto
- 1/2 cup dry white wine
- 6 cups chicken broth, or water
- 1 cup spinach, fresh
- 2 tablespoons unsalted butter
- 1/4 cup Parmesan cheese, grated
Instructions
- In a large non-stick skillet over medium heat, add 1 tablespoon of olive oil, onions, and mushrooms. Saute until browned, stirring occasionally, 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 broth, one 1/2 cup at a time. Stir the rice for 3-5 minutes, then add more liquid. Repeat this process until all liquid is absorbed, about 25 minutes in total. Risotto should be creamy and tender but toothsome. If the risotto is still crunchy, add another half cup water or broth and stir.
- 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 broth, you may need to salt and pepper the risotto to taste. Recipe makes 6 servings.
Equipment
- 1 large non-stick skillet