The Best Mushroom and Spinach Risotto Recipe

One of my favorite recipes to make in the Spring is this Mushroom and Spinach Risotto recipe. A creamy rice dish filled with tender slices of mushrooms and spinach leaves.

It is a traditional Italian dish that is hearty enough to be considered the main course. However it also makes for the perfect side dish that pairs well with beef, chicken, pork or fish.

Although traditional risotto has gotten the reputation as a difficult dish to make, it is actually quite easy when following this tried and true recipe. However there are a few important steps to follow to make sure that the rice turns out perfect every time.

To make risotto, the rice is first toasted in olive oil, and then slowly simmered in a little dry white wine and hot chicken broth. As the rice cooks, more broth is gradually added until the rice is tender.

The slow cooking process allows the rice to release its starch, which creates the creamy texture of the dish. However, you can’t use just any rice to make risotto.

Risotto is made from a specific variety of rice known as Arborio rice.

Arborio Rice

Arborio rice is a type of short-grain rice that is named after the town of Arborio in the northwestern Italian region of Piedmont. The small oval grains have a high starch content which gives it a creamy texture when cooked low and slow.

The oval plump grains are about a quarter of an inch long and are typically pearly white in color. However you can also find brown, unrefined Arborio rice, but it’s much more commonly sold as white rice.

Although brown rice has a higher nutritional value, white rice contains more starch. Therefore, it is best to use white arborio rice when making mushroom and spinach risotto.

You can find Arborio rice in most grocery stores in the rice aisle. However, there will typically only be one or two brands to choose from.

Look for a plastic container, instead of a bag, filled with small grains of rice. Once you have the risotto, it is time to make this delicious dish!

What Type Of White Wine To Use In Risotto

Dry white wine is used when making risotto to add a little flavor and acidity to the dish. The acidity helps to balance out the natural richness of the rice.

When it comes to cooking with white wine, you’ll want to choose a wine that is dry and crisp. You also want to choose a wine that one would drink rather than a wine that is labeled as ‘cooking wine’.

There are a few dry white wine varieties that will work well in this spinach and mushroom risotto recipe.

Chardonnay: A medium-bodied wine with a slight buttery flavor.

Sauvignon Blanc: This is a popular wine choice for cooking because of its bright, herbaceous flavor and high acidity.

Pinot Grigio: Another light and crisp wine that works well in cooking. Pinot Grigio has a slight fruity and floral flavor that complements the mushrooms and spinach.

Vermentino: Although not as commonly found in the United States, Vermentino is a light, aromatic wine that is commonly used in Italian cuisine. It has a slight almond flavor that pairs well with risotto.

Although I highly recommend using white wine when making risotto, if you don’t want to use alcohol in your cooking, you can substitute the wine with chicken broth.

Helpful Cooking Tips When Making Mushroom Spinach Risotto

1. Use Only Arborio Rice

As mentioned above, in order to make risotto you must use Arborio rice. The short grain rice is capable of absorbing large amounts of liquid. As a result, it produces a creamy dish full of flavor.

2. Use Only Hot Broth

In order to maintain a consistent temperature when cooking risotto, be sure to heat the chicken broth before adding it to the rice mixture. If you add cold broth, the risotto will decrease in temperature and require more time to resume cooking.

3. Maintain A Constant Simmer

Cooking risotto is a slow process. However, if you cook it at too low a heat, it won’t cook properly. 

Therefore be sure to maintain a constant simmer for best results.

4. Don’t Over Stir

You may have heard that you must constantly stand over the stove and stir risotto as it cooks. However, this actually is a myth.

Yes, you will need to stir it to prevent the starchy grains from sticking to the bottom of the pot. However, stirring it too much will cause it to turn to a glue like consistency.

If you maintain a constant simmer the rice will naturally bubble up and move around. Therefore, stir the mushroom and spinach risotto 2-3 times every 30 minutes.

5. Cook The Risotto To Al’ Dente

Just like when cooking pasta the rice should be cooked to al dente. This means that the rice is tender yet firm enough to remain as individual grains. When cooking risotto and it becomes creamy, be sure to taste it for your preferred level of doneness.

Mushroom Spinach Risotto Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 5-6 cups chicken broth, low-sodium
• 2 cups sliced mushrooms, fresh not canned
• 1 medium onion, finely diced
• 3 tablespoons butter, unsalted
• 3 garlic cloves, minced
• 1 cup heavy whipping cream
• 2 cups of fresh spinach, chopped
• 1-3/4 cups uncooked arborio rice
• 2 tablespoons olive oil
• 3/4 cup dry white wine*
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup grated Parmesan cheese

For Serving: Chopped fresh parsley and shaved or grated Parmesan cheese

*Although I highly suggest using the dry white wine in this recipe, if you prefer you can substitute warm chicken broth instead.

INSTRUCTIONS

The first step in making mushroom and spinach risotto is to heat the chicken broth. In a large saucepan, heat the chicken broth to a simmer and then reduce the heat and keep it warm.

While the chicken broth is heating, place a large skillet over medium heat and add the butter. Once the butter melts add the sliced mushrooms and onions saute until tender.

Then add the minced garlic and cook for 1 minute or until fragrant. Decrease the heat to medium and stir in the heavy cream.

Bring the mixture to a simmer (not a boil). Continue to cook until it is slightly thick. Then stir in the spinach and mix until wilted. Remove the pan from the heat and set aside.

In another large saucepan add the oil and place over medium-high heat. When the oil is hot saute the rice for 2-3 minutes or until rice is lightly browned.

Stir in the white wine then reduce the heat and to medium and cook until the wine is absorbed (approximately 15-20 minutes). Add 1/2 cup hot chicken broth to the rice and continue to cook until absorbed.

Add Hot Broth 1/2 Cup At A Time

Continue adding hot broth, 1/2 cup at a time, and stir occasionally until all the broth has been absorbed and the rice is tender and the mixture begins to look creamy.

When the risotto is cooked add the mushroom and spinach mixture, pepper, salt and grated Parmesan cheese and continue to cook until heated through.

Serve warm with fresh chopped parsley and grated Parmesan cheese if desired.

For another delicious risotto recipe try this Shrimp and Arugula Risotto Recipe.

Enjoy! Mary

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