Save A creamy, comforting risotto packed with earthy mushrooms and fresh spinach, all made in a single pot for easy cleanup and maximum flavor.
This recipe became a favorite in my home because it combines simplicity with rich flavors that satisfy every time.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 medium onion finely chopped, 2 garlic cloves minced, 300 g (10 oz) cremini or button mushrooms sliced, 100 g (3.5 oz) baby spinach roughly chopped
- Rice: 300 g (1 1/2 cups) Arborio rice
- Liquids: 120 ml (1/2 cup) dry white wine, 1 liter (4 cups) vegetable broth kept warm
- Dairy: 60 g (1/2 cup) grated Parmesan cheese plus extra for serving, 2 tablespoons unsalted butter
- Seasonings: Salt and freshly ground black pepper to taste, Optional freshly chopped parsley for garnish
Instructions
- Step 1:
- Heat the olive oil in a large heavy-bottomed pot over medium heat Add the chopped onion and cook for 3 4 minutes until softened
- Step 2:
- Stir in the garlic and cook for 1 minute until fragrant
- Step 3:
- Add the sliced mushrooms and cook for 5 7 minutes stirring occasionally until mushrooms are golden and their moisture has evaporated
- Step 4:
- Pour in the Arborio rice and stir for 1 2 minutes until the grains are well-coated and slightly translucent
- Step 5:
- Deglaze with the white wine stirring until the wine is mostly absorbed
- Step 6:
- Add the warm vegetable broth one ladleful at a time stirring constantly and waiting until most of the liquid is absorbed before adding more Continue this process for about 20 minutes or until the rice is al dente and creamy
- Step 7:
- Stir in the chopped spinach and cook for 2 3 minutes until wilted
- Step 8:
- Remove from heat Add the butter and grated Parmesan stirring until creamy Season with salt and pepper to taste
- Step 9:
- Serve hot garnished with extra Parmesan and parsley if desired
Save This dish brings my family together every time we enjoy a cozy dinner at home.
Required Tools
Large heavy-bottomed pot Wooden spoon Ladle Chefs knife Cutting board
Allergen Information
Contains dairy (Parmesan cheese butter) Contains sulfites (white wine) Check broth and cheese labels for possible allergens For a gluten-free version ensure broth and Parmesan are gluten-free
Nutritional Information
Calories 410 Total Fat 13 g Carbohydrates 58 g Protein 12 g
Save Enjoy your delicious homemade risotto with a sprinkle of fresh parsley for a final touch
Recipe FAQs
- → What type of mushrooms work best?
Cremini or button mushrooms provide an earthy flavor and tender texture that complement the creamy risotto well. You can also use other mild mushrooms if preferred.
- → Can I use fresh spinach instead of frozen?
Fresh spinach is preferred as it wilts quickly and retains a bright flavor and texture when stirred in at the end.
- → Why is Arborio rice used?
Arborio rice has a high starch content, which creates the creamy consistency essential to a well-made risotto.
- → How long should the broth be added?
Add warm vegetable broth gradually, stirring frequently, until the rice absorbs it. This usually takes about 20 minutes for the rice to become tender and creamy.
- → Can this be made vegan?
Yes, substitute the butter and Parmesan with vegan alternatives to keep it plant-based without compromising on creaminess.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc enhances the flavors and balances the creamy texture.