Creamy mushroom and spinach risotto is your perfect go-to for a hearty winter dish. With its earthy mushrooms, vibrant spinach, and a Parmesan-infused creaminess, it delivers rich flavors in every bite while requiring only one pot to create.
- Cuisine: Italian
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Why You’ll Love This Recipe
- Minimal cleanup, thanks to one-pot cooking.
- No need for constant attention, yet results in a creamy delight.
- Perfect for vegetarians and easily adaptable for various diets.
- Homemade comfort in under an hour.
Ingredients
- 1 litre water: Forms the base for the stock, giving the risotto its essential liquid foundation.
- 2-3 tsp stock powder (vegetable, chicken etc): Enhances depth; substitute with homemade stock if desired.
- 1 tbsp olive oil: For sautéing, brings out flavors.
- 1 large brown/yellow onion (finely diced): Adds sweetness and body, forming the flavor base.
- 400 g portobello mushrooms (sliced): Provide an earthy heartiness.
- ½ tsp fresh thyme (stems removed): Offers a fragrant herbiness; dried thyme works too.
- 2-3 cloves garlic (minced): Adds aromatic depth.
- 1½ cups Arborio rice (not washed): The cornerstone of risotto, creates creaminess when cooked properly.
- 125 mls dry white wine or brandy: De-glazes and adds a hint of acidity; substitute with extra stock.
- ¼-½ cup parmesan (finely grated): Infuses umami richness.
- 1-2 tbsp cream or evaporated milk: Boosts creaminess without heavy calories; use as per richness desired.
- ½ tsp lemon zest: Adds fresh brightness.
- 1-2 tsp lemon juice: Enhances flavor depth with acidity.
- 2 cups spinach (chopped roughly): Provides nutrition and vibrant color.
- 1 tbsp fresh parsley (finely sliced): As garnish, adds a fresh pop of flavor.
- 1+ tsp freshly ground pepper: For adjusting the final seasoning.
- Salt (to taste): Essential for balancing flavors.
How to Make It
Step 1: Prepare the Stock
In a large saucepan, mix the water with the stock powder, stirring to combine. Bring to a boil, then reduce heat to low to keep the stock warm. This preheated stock will help in cooking the rice evenly.
Step 2: Sauté the Onion
Heat olive oil in a deep frying pan over medium heat. Add finely diced onion, sauté until it turns translucent and starts to caramelize, about 5 minutes. This will build a sweet, flavorful base for the risotto.
Step 3: Cook the Mushrooms and Aromatics
Add thyme, mushrooms, and garlic to the onions. Lower the temperature and cook until mushrooms soften and garlic is fragrant, about 7 minutes. This step intensifies the dish’s savory notes.
Step 4: Toast the Rice
Add Arborio rice to the pan, toasting it for 2-3 minutes. Pour in wine or brandy, stirring constantly until evaporated. This step releases the starch, creating the risotto’s signature creaminess.
Step 5: Add the Stock Gradually
Begin adding warm stock a ladle at a time, stirring often until each addition is absorbed before adding more. Continue this cycle for about 30 minutes until the rice is al dente. Proper stirring here is crucial for emulsifying the starch.
Step 6: Finish with Cheese and Greens
Once rice is creamy, stir in lemon juice, zest, Parmesan, cream, and spinach. Cook until cheese melts and spinach wilts, ensuring a luscious finish to the dish.
Step 7: Taste and Serve
Remove from heat, season with salt and freshly ground pepper to taste. Garnish with parsley and extra Parmesan if desired. Serve immediately for best texture.
Recipe FAQs
Can I make this risotto vegan?
Yes, substitute cream and Parmesan with nutritional yeast and a plant-based cream. Use a vegetal stock powder and it’s fully plant-friendly.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water to return to creamy consistency.
Is Arborio rice crucial for risotto?
Absolutely, Arborio or other short-grain rices are necessary since their high starch content is what creates that creamy risotto texture.
