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Spinach Mushroom Risotto Recipe

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4.4 from 52 reviews

This Spinach Mushroom Risotto is a creamy, comforting Italian classic elevated with tender cremini mushrooms, fresh baby spinach, and a delicate hint of lemon. The arborio rice is lovingly cooked in savory vegetable broth and white wine, then finished with creamy pecorino cheese, creating a perfect balance of earthy and fresh flavors ideal for a satisfying vegetarian main or side dish.

Ingredients

Mushrooms

  • 1 tbsp avocado oil or other cooking oil
  • 1 lb cremini mushrooms, cleaned and sliced
  • ½ tsp fine sea salt
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp garlic powder

Vegetables & Aromatics

  • 1 tbsp avocado oil
  • ½ cup finely diced yellow onion
  • 2-3 cloves garlic, minced or pressed
  • 2 cups finely packed baby spinach

Liquids & Seasonings

  • 5 cups vegetable broth, plus more as needed (usually 1 32oz box of broth and rest water)
  • ½ dry white wine
  • ½ tsp fine sea salt
  • 1-2 tbsp freshly squeezed lemon juice
  • 1 tbsp fresh lemon zest (optional)
  • ½ tsp finely ground black pepper

Carbohydrates & Cheese

  • 1 ½ cups arborio rice
  • ½ cup grated pecorino or parmesan cheese

Instructions

  1. Prepare the Mushrooms: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the sliced cremini mushrooms, sprinkle with ½ teaspoon of fine sea salt, Italian seasoning, onion powder, and garlic powder. Sauté the mushrooms until they are tender and browned, about 7-10 minutes. Remove and set aside.
  2. Sauté Aromatics: In the same skillet, add another tablespoon of avocado oil. Add the finely diced yellow onion and cook on medium heat until translucent and soft, about 4-5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
  3. Toast the Rice: Add the arborio rice to the skillet with the sautéed onions and garlic. Stir frequently to coat the rice with oil and toast lightly for about 2 minutes until the edges of the rice grains become translucent.
  4. Deglaze with Wine: Pour in the ½ cup dry white wine to deglaze the pan. Cook while stirring until the wine has mostly evaporated, approximately 2-3 minutes.
  5. Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring constantly and allowing the rice to absorb most of the liquid before adding more. Continue this process over medium-low heat for about 18-20 minutes, until the rice is creamy and tender but still slightly al dente. Add more broth or water as needed to achieve desired consistency.
  6. Incorporate Spinach and Mushrooms: About 5 minutes before the risotto is done, stir in the sautéed mushrooms and the baby spinach. Cook until the spinach has wilted and integrated into the risotto.
  7. Finish with Cheese and Lemon: Remove the risotto from heat. Stir in the grated pecorino or parmesan cheese, freshly squeezed lemon juice, lemon zest if using, and ½ teaspoon fine sea salt and ½ teaspoon freshly ground black pepper. Mix thoroughly until creamy and well combined.
  8. Serve: Spoon the risotto into bowls or plates and optionally garnish with a little extra grated cheese or lemon zest. Serve immediately while warm and creamy.

Notes

  • Use a good quality dry white wine to enhance flavor, but you can omit or substitute with extra broth if preferred.
  • Maintain a gentle simmer during broth addition for the best creamy texture.
  • Stir frequently to prevent sticking and to release the rice’s natural starches.
  • For a vegan version, substitute the cheese with nutritional yeast or vegan parmesan alternatives.
  • Adjust seasoning to taste, especially salt and pepper at the end.
  • Reserve a small amount of spinach leaves for garnishing if desired.

Find it online: https://justsosavory.com/spinach-mushroom-risotto-recipe/