Creamy Mushroom Spinach Risotto has a way of making even a regular Tuesday feel like a special occasion. I still remember the first time I successfully made a genuinely creamy mushroom spinach risotto from scratch; the aroma of sautéed mushrooms and garlic filled my kitchen, promising something truly delicious. It’s not just a meal; it’s a warm hug in a bowl, comforting and deeply satisfying. This mushroom spinach risotto recipe is your ticket to that cozy feeling, and I promise, it’s an easy creamy mushroom spinach risotto to master. Get ready to impress yourself and anyone lucky enough to share it with you. Let’s get cooking!

Why You’ll Love This Creamy Mushroom Spinach Risotto

• Unforgettable Taste: Experience a deeply savory spinach and mushroom risotto that’s rich, earthy, and incredibly satisfying.
• Quick & Easy Prep: With just 10 minutes of prep, you can have this delicious meal on the table in under 30 minutes.
• Healthy & Wholesome: Packed with nutrient-rich spinach and earthy mushrooms, it’s a guilt-free way to enjoy comfort food.
• Budget-Friendly Delight: Uses simple, affordable ingredients to create an elegant dish that feels restaurant-quality.
• Family Favorite: This creamy risotto with mushrooms and spinach is mild enough for picky eaters but sophisticated enough for adults.
• Impressive Presentation: The vibrant green spinach and golden mushrooms make for a beautiful dish that’s perfect for guests.
• Versatile Comfort: Enjoy this savory spinach and mushroom risotto as a main course or a hearty side dish.

Ingredients for Creamy Mushroom Spinach Risotto

Gathering these simple ingredients is the first step to creating a truly delightful creamy risotto with mushrooms and spinach. The Arborio rice is key for that signature creamy texture, while fresh spinach adds a vibrant color and nutrient boost. Here’s what you’ll need:

• 1 ½ cups Arborio rice – This short-grain rice releases starch as it cooks, creating that luscious, creamy consistency without needing actual cream.
• 4 cups vegetable broth (plus additional if needed) – Keeping the broth warm ensures it incorporates smoothly into the rice.
• 2 tablespoons olive oil – For sautéing our aromatics and mushrooms.
• 1 medium onion, finely chopped – This forms the flavor base.
• 3 garlic cloves, minced – Because everything is better with garlic!
• 8 ounces cremini mushrooms, sliced – These add a wonderful earthy depth.
• 4 cups fresh spinach, roughly chopped – This wilts down beautifully, adding color and nutrients.
• ½ cup grated Parmesan cheese (plus extra for garnish) – For that essential salty, nutty finish.
• ½ cup heavy cream – This is our secret weapon for ultimate creaminess.
• Salt and black pepper to taste – To perfectly season your masterpiece.
• Fresh parsley, chopped (for garnish) – For a pop of freshness and color.

How to Make Creamy Mushroom Spinach Risotto

Get ready to create a restaurant-quality dish right in your own kitchen! Making a truly creamy mushroom spinach risotto is all about patience and technique. Follow these steps, and you’ll be enjoying a bowl of pure comfort in no time. This guide will show you exactly how to make mushroom spinach risotto that’s both rich and satisfying.

1. Step 1: Preheat your oven to 350°F (175°C). While the oven heats, warm your vegetable broth in a separate saucepan over low heat. Keeping the broth warm is crucial for the risotto’s creamy texture.
2. Step 2: In a large pot or Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the finely chopped onion and sauté until it’s soft and translucent, about 5 minutes. The kitchen will start smelling amazing! Then, add the minced garlic and sliced cremini mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 7-8 minutes.
3. Step 3: Add the 1 ½ cups Arborio rice to the pot. Stir it continuously for about 1-2 minutes, allowing the grains to toast slightly and get coated in the flavorful oil and vegetable mixture. This step helps the rice absorb liquid evenly.
4. Step 4: If you’re using white wine, now’s the time to pour it in. Stir constantly until it’s completely absorbed by the rice, which usually takes about 2-3 minutes. This adds another layer of flavor complexity.
5. Step 5: Begin adding the warm vegetable broth, one ladleful at a time. Stir the risotto frequently, almost constantly, until each addition of broth is nearly absorbed before adding the next. Continue this process for about 18-20 minutes. You’re looking for a creamy consistency and rice that’s tender but still has a slight bite (al dente). This gradual process is how you achieve that signature creamy texture for your mushroom spinach risotto.
6. Step 6: Once the rice is cooked to perfection, gently fold in the 4 cups fresh spinach, ½ cup heavy cream, and ½ cup grated Parmesan cheese. Continue to stir for another 2-3 minutes until the spinach wilts and everything is beautifully heated through and incorporated. Season generously with salt and black pepper to taste.
7. Step 7: Serve your delicious Creamy Mushroom Spinach Risotto immediately. Garnish with extra Parmesan cheese and a sprinkle of fresh chopped parsley for a beautiful finish. Enjoy every velvety bite!

Pro Tips for the Best Mushroom Spinach Risotto

I’ve learned a few tricks over the years that elevate this dish from good to absolutely spectacular. These tips will help you achieve that perfect texture and flavor every single time.

• Always use warm broth. Adding cold liquid shocks the rice and prevents it from cooking evenly, ruining that creamy texture.
• Don’t rush the stirring. Constant, gentle stirring releases the rice’s starch, which is what makes risotto so luscious. It’s the key to a great mushroom spinach risotto.
• Taste and adjust seasoning as you go. Risotto needs salt and pepper to bring out the flavors of the mushrooms and spinach.
• Let it rest for a minute off the heat before serving. This allows the flavors to meld and the risotto to set up perfectly.

What’s the secret to perfect Creamy Mushroom Spinach Risotto?

The real secret to a perfect creamy spinach mushroom risotto is patience and technique. It’s all about gradually adding warm broth and stirring constantly. This process releases the starch from the Arborio rice, creating that signature velvety texture. Don’t skimp on the stirring – it’s your magic wand!

Can I make Creamy Mushroom Spinach Risotto ahead of time?

You can prep some components ahead, like chopping the vegetables. However, risotto is best cooked fresh. If you absolutely must make it ahead, cook the rice until it’s *al dente*, then stir in the spinach, cream, and cheese just before serving. It won’t be quite as creamy, but it’s still delicious.

How do I avoid common mistakes with Mushroom Spinach Risotto?

A common pitfall is using cold broth; always keep it warm. Another mistake is overcooking or undercooking the rice – aim for al dente. Finally, don’t add all the liquid at once; gradual addition and stirring are crucial for that essential creamy texture in your mushroom spinach risotto.

Best Ways to Serve Creamy Mushroom Spinach Risotto

This rich and comforting Creamy Mushroom Spinach Risotto is so versatile, you can enjoy it as a main course or a sophisticated side dish. For a truly satisfying Italian mushroom spinach risotto experience, I love serving it as a star attraction. It pairs beautifully with a light, crisp salad dressed with a simple vinaigrette, which cuts through the richness perfectly. You could also serve it alongside grilled chicken or pan-seared fish for a complete meal. A glass of crisp white wine, like a Pinot Grigio, is the perfect accompaniment!

Nutrition Facts for Creamy Mushroom Spinach Risotto

When you’re enjoying a comforting bowl of this Creamy Mushroom Spinach Risotto, it’s helpful to have a general idea of the nutritional breakdown. This dish is packed with flavor and wholesome ingredients.

• Calories: 380
• Fat: 18g
• Saturated Fat: 9g
• Protein: 12g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 5g
• Sodium: 650mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Creamy Mushroom Spinach Risotto

Once you’ve savored your delicious Creamy Mushroom Spinach Risotto, you’ll likely have some leftovers, and that’s perfectly okay! Properly storing and reheating this dish ensures you can enjoy its creamy goodness later. To store, let the risotto cool down at room temperature for about an hour before transferring it to airtight containers. This spinach risotto recipe creamy texture holds up well in the refrigerator for 3-4 days. For longer storage, you can freeze portions for up to 3 months, though the texture might be slightly less creamy upon reheating.

When you’re ready to reheat, the stovetop is your best friend. Gently warm the risotto in a saucepan over low heat, adding a splash of broth or milk to help revive its creamy consistency. Stir frequently until heated through. If you prefer the microwave, heat in short bursts, stirring in between, until hot. Avoid overheating, which can make the rice mushy.

Frequently Asked Questions About Creamy Mushroom Spinach Risotto

What makes this mushroom spinach risotto recipe so creamy?

The magic behind this creamy mushroom spinach risotto’s texture comes from a few key factors. We use Arborio rice, which releases a lot of starch as it cooks, creating that natural creaminess. Gradual addition of warm broth and constant stirring also helps release this starch. Plus, a touch of heavy cream and Parmesan cheese at the end seals the deal for ultimate richness!

Can I use a different type of rice for this simple mushroom spinach risotto?

While Arborio rice is traditional and best for achieving that signature creamy texture, you *can* try other short-grain rice varieties like Carnaroli or Vialone Nano. However, avoid long-grain rices like Basmati or Jasmine, as they won’t release enough starch to create the desired creamy consistency for this mushroom spinach risotto recipe.

What are some good additions to make this creamy risotto with mushrooms and spinach even better?

You can easily customize this dish! For added protein, stir in some pre-cooked shredded chicken or sautéed shrimp in the last few minutes of cooking. A handful of toasted pine nuts or walnuts added as a garnish provides a lovely crunch. You could also incorporate other vegetables like sun-dried tomatoes or peas for extra flavor and color, making it an even more robust Italian mushroom spinach risotto.

Is this vegetarian mushroom spinach risotto suitable for a main course?

Absolutely! This creamy mushroom spinach risotto is hearty and satisfying enough to be a delicious main course on its own. The combination of rice, mushrooms, and spinach provides a good balance of carbohydrates, fiber, and nutrients. For a more substantial meal, you could serve it with a side salad or some crusty bread. A glass of crisp white wine, like a Pinot Grigio, is the perfect accompaniment!

Variations of Creamy Mushroom Spinach Risotto You Can Try

While this base recipe for Creamy Mushroom Spinach Risotto is fantastic on its own, don’t be afraid to get creative! I love experimenting with different flavors and ingredients to keep things exciting. Here are a few ideas to inspire your next batch.

• Add Protein: Stir in pre-cooked shredded chicken, pan-seared shrimp, or even some crumbled Italian sausage during the last few minutes of cooking for a heartier meal.
• Boost the Veggies: Feel free to add other vegetables like roasted butternut squash, tender asparagus tips, or sweet peas along with the spinach.
• Make it Vegan: For a delicious vegetarian mushroom spinach risotto that’s also vegan, simply omit the Parmesan and heavy cream. Use nutritional yeast for a cheesy flavor and a good glug of full-fat coconut milk or cashew cream for richness.
• Lemon Zest Kick: A little bit of lemon zest stirred in at the end, along with the spinach and cream, adds a wonderful brightness that complements the earthy mushrooms beautifully.

Amazing Creamy Mushroom Spinach Risotto in under 30 mins

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• Author: Jessica
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful Italian classic, this creamy mushroom and spinach risotto is made with Arborio rice, earthy mushrooms, vibrant spinach, and Parmesan cheese for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 ½ cups Arborio rice
• 4 cups vegetable broth (plus additional if needed)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• ½ cup grated Parmesan cheese (plus extra for garnish)
• ½ cup heavy cream
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm.
2. In a large pot, heat olive oil over medium heat. Add onion and sauté until soft and translucent (about 5 minutes). Add garlic and mushrooms, cooking until mushrooms are golden brown and tender (about 7-8 minutes).
3. Add Arborio rice to the pot, stirring to coat with oil and vegetables. Toast for 1-2 minutes until slightly opaque.
4. (Optional) Pour in white wine and stir until absorbed (about 2-3 minutes).
5. Begin adding warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue for about 18-20 minutes until risotto is creamy and rice is al dente.
6. Fold in spinach, heavy cream, and Parmesan cheese. Season with salt and pepper. Cook for 2-3 minutes until spinach wilts and everything is heated through.
7. Serve hot, garnished with extra Parmesan cheese and fresh parsley.

Notes

• For a creamier risotto, add more cream or cheese. For a drier consistency, use less broth.
• Experiment with other vegetables like asparagus or peas, or add proteins like grilled chicken or shrimp.
• Pair with a simple arugula salad or roasted vegetables.
• A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the dish well.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Italian
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving