This Spinach Mushroom Risotto is made in one pan, and it can be served on its own or with a side of protein like chicken or fish. It's simple, hearty, and ready under an hour! It's easy enough to be made on a weeknight but still restaurant worthy! It stores well and it's freezer-friendly as well!
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Why You'll Love This Mushroom Risotto
Creamy without any cream - The starch from arborio rice combined with vegetable broth and parmesan cheese makes an amazing creamy risotto that doesn't need any cream! I recommend using pecorino cheese for an extra flavorful risotto!
Simple but restaurant worthy - While an arborio risotto requires constant attention, it's still very easy to make! It's easy enough to be served on a weeknight, but it's sure to impress at any dinner! The recipe takes about 50 minutes and everything is done in one pan!
Great for meal prep - The risotto stores really well in both the fridge and the freezer. You can easily keep it in the fridge for a few days and reheat it on the stove which makes it perfect for meal prep!
Ingredients
- Arborio rice - It's important to use arborio rice here because the grains are shorter and wider than other types of rice and stickier due to higher starch content. Short-grain rice creates creamier and chewier risotto than if you used any other rice. I don't recommend sushi rice, though, because it would be too sticky.
- Cremini mushroom - I used cremini mushrooms here because they're the most common and easy to find in any grocery store. You can use any variety of mushrooms or a mix.
- Baby spinach - I recommend using fresh baby spinach, but frozen spinach works as well. If you're using frozen, I recommend defrosting it first and squeezing out the water.
- Yellow onion - Yellow onion is the best option here, but white onion, red onion, or even scallions would all work as well.
- Vegetable broth - The rice is cooked in vegetable broth rather than water to add more flavor. You can also use chicken or beef broth if you prefer.
- White wine - Dry white wine gives the risotto flavor, and the alcohol cooks completely off. If you prefer, you can leave it out.
- Parmesan - You'll need either grated parmesan cheese or pecorino cheese. I often use pecorino because it has a stronger flavor and it's saltier. Keep in mind that both are usually made with sheep rennet, so they're not vegetarian. Always check the packaging if you need it to be vegetarian.
- Avocado oil - You can use any cooking oil you have on hand. I always go with pure avocado oil rather than olive oil because it has a high smoke point and a neutral flavor. You can also cook the onion in butter to add more flavor. I don't recommend cooking the mushrooms with butter because you cook them for longer, and it could burn.
- Lemon juice and zest - Freshly squeezed lemon juice will give you the best flavor, but bottled lemon juice works in a pinch. Lemon zest is optional here, but it adds a nice flavor.
- Spices and aromatics - I add fresh garlic cloves to the risotto and garlic powder and onion powder to the mushrooms to avoid the garlic burning. The mushrooms are also seasoned with Italian seasoning. I recommend using fine sea salt and freshly ground black pepper to season the risotto.
Variations and Substitutions
- Different greens - If you don't have spinach, you can use other greens like kale, baby kale, or swiss chard.
- Orzo - You can make the same dish with orzo pasta instead of rice. Orzo cooks faster, and you may only need 3-4 cups of broth.
- Cream - You can add ½ cup of heavy cream if you want to make the risotto extra creamy.
- Different mushrooms - You can add different mushrooms like button mushrooms, shiitake, porcini, chantarelle, portobello mushrooms, or any other mushrooms.
Step-by-Step Instructions
- Add avocado oil and sliced mushrooms to a large pan over medium-high heat.
- Season with sea salt, Italian seasoning, onion powder, and garlic powder, and cook for 10 minutes.
- The mushroom will start to release water after about 5 minutes, but you can add a splash of water as needed to avoid the mushrooms burning. You want them to be slightly golden but not brown.
- Take the mushrooms out of the pan and set aside.
- Add vegetable broth to a medium pot on the stove and heat up over high heat. Turn off the heat when it starts to simmer.
- Add more oil and add diced onion to the pan you cooked the mushrooms in.
- Cook the onions for 5 minutes on medium heat, stirring occasionally.
- Add minced garlic and cook for another 30 seconds.
- Add rice and cook another 30-60 seconds to toast it.
- Slowly pour in white wine and stir the rice to deglaze the pan.
- Once the wine has evaporated, add a ladle of the hot broth to the rice and stir with a spatula.
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- Keep adding more broth and stirring the rice. It will soak up the broth quite quickly, so you have to stir it constantly to avoid it sticking to the pan and keep adding more broth.
- Keep adding more broth until you use up all of it. This should take about 20 minutes.
- Once the rice is soft, stir in grated parmesan or pecorino cheese and baby spinach.
- Stir to mix. The spinach will wilt quickly from the heat. Add more spinach if desired.
- Add the sauteed mushrooms back in, keeping some aside for garnish if desired.
- Finish with fresh lemon zest, freshly squeezed lemon juice, and freshly ground black pepper to taste.
- Serve the risotto topped with the leftover mushroom, more grated parmesan, and black pepper. Enjoy!
Tips & Tricks!
- Prep everything in advance and keep stirring - This risotto needs constant attention because it soaks up the broth quickly. It's important to stir it constantly to prevent it from burning. It also helps to release the starch in the rice that makes it creamier. Preparing all you need ahead of time saves you stress because you don't have time to chop and measure anything while stirring the risotto.
Serving Suggestions
Serve the risotto garnished with the mushroom, fresh parsley, chives, and an extra sprinkle of grated parmesan. I like to add a wedge of lemon as well.
You can also serve it with a side of protein like roasted, sauteed, or grilled chicken, fish like salmon, steak, or any meat.
Storing and Reheating
Refrigerator: Store any leftovers in an airtight container in the fridge for 3-4 days.
Freezer: You can also store the risotto in the freezer if needed. Store it in a freezer-safe container like silicone souper cubes in the freezer for up to 3-4 months. The rice may be mushier once defrosted. I recommend defrosting it in the fridge overnight first before reheating.
Reheating: Reheat the risotto in a small saucepan or skillet on the stove on medium heat with a splash of water to avoid it sticking. I find the best pan for this is a non-stick skillet.
FAQs
I recommend only using Arborio rice in this recipe. If you use basmati or other rice, the risotto won't have the same creamy texture.
Similar Rice Recipes
If you're looking for other risottos, check out the three below! The asparagus one is my favorite. I also added an orzo dish that's not a risotto, but it has the same creamy consistency. To see all the latest ones, head over to Dinners.
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Print📖 Recipe
Spinach Mushroom Risotto
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 3-4 1x
- Category: Risotto
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Spinach Mushroom Risotto is creamy without any cream, and it can be served on its own or with a side of protein like chicken or fish. It stores well and it's freezer-friendly as well!
Ingredients
Sauteed Mushroom
- 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
Risotto
- 5 cups vegetable broth, plus more as needed (I usually do 1 32oz box of broth and rest water)
- 1 tbsp avocado oil
- ½ cup finely diced yellow onion
- 2-3 cloves garlic, minced or pressed
- 1 ½ cup arborio rice
- ½ dry white wine
- ½ tsp fine sea salt
- ½ cup grated pecorino or parmesan cheese
- 2 cups finely packed baby spinach
- 1 tbsp fresh lemon zest (optional)
- 1-2 tablespoon freshly squeezed lemon juice
- ½ tsp finely ground black pepper
Instructions
- Add avocado oil and sliced mushrooms to a large pan over medium-high heat.
- Season with sea salt, Italian seasoning, onion powder, and garlic powder, and cook for 10 minutes. The mushroom will start to release water after about 5 minutes, but you can add a splash of water as needed to avoid the mushrooms burning.
- Take the mushrooms out of the pan and set aside.
- Add vegetable broth to a medium pot on the stove and heat up over high heat. Turn off the heat when it starts to simmer.
- Add more oil and add diced onion.
- Cook the onion for 5 minutes.
- Add minced garlic and cook for another 30 seconds.
- Add rice and cook another 30-60 seconds to toast it.
- Slowly pour in white wine and stir the rice to deglaze the pan.
- Add a ladle of the hot broth to the rice and stir with a spatula.
- Keep adding more broth and stirring the rice. It will soak up the broth quite quickly, so you have to stir it constantly to avoid it sticking to the pan and keep adding more broth.
- Keep adding more broth until you use up all of it. This should take about 20 minutes.
- Once the rice is soft, stir in grated parmesan or pecorino cheese and baby spinach.
- Add the sauteed mushrooms back in, keeping some aside for garnish if desired.
- Add fresh lemon zest, freshly squeezed lemon juice, and freshly ground black pepper to taste.
- Serve the risotto topped with the leftover mushroom, more grated parmesan, and black pepper. Enjoy!
Notes
Refrigerator: Store any leftovers in an airtight container in the fridge for 3-4 days.
Freezer: You can also store the risotto in the freezer in a freezer-safe container for up to 3-4 months. The rice might be more mushy after defrosting. I recommend defrosting it in the fridge overnight first before reheating.
Reheating: Reheat the rice in a small saucepan on the stove on medium heat with a splash of water to prevent it from burning until warmed through.
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Veronika Sykorova says
Risotto might take more hands on work than other meals but it's so worth it! This one is one of my all time favorites!