Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Risotto with mushroom and spinach in a low white bowl with lemon wedges and a fork.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Spinach Mushroom Risotto

Recipe by Veronika Sykorova

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!

  • Total Time55 minutes
  • Yield3-4 1x
  • DietGluten Free

Ingredients

Units Scale

Sauteed Mushroom

  • 1 tbsp avocado oil or other cooking oil
  • 1 lb cremini mushrooms, cleaned and sliced
  • 1/2 tsp fine sea salt
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 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
  • 1/2 cup finely diced yellow onion
  • 2-3 cloves garlic, minced or pressed
  • 1 1/2 cup arborio rice
  • 1/2 dry white wine
  • 1/2 tsp fine sea salt
  • 1/2 cup grated pecorino or parmesan cheese
  • 2 cups finely packed baby spinach
  • 1 tbsp fresh lemon zest (optional)
  • 1-2 tbsp freshly squeezed lemon juice
  • 1/2 tsp finely ground black pepper

Instructions

  1. Add avocado oil and sliced mushrooms to a large pan over medium-high heat.
  2. 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.
  3. Take the mushrooms out of the pan and set aside.
  4. 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.
  5. Add more oil and add diced onion.
  6. Cook the onion for 5 minutes.
  7. Add minced garlic and cook for another 30 seconds.
  8. Add rice and cook another 30-60 seconds to toast it.
  9. Slowly pour in white wine and stir the rice to deglaze the pan.
  10. Add a ladle of the hot broth to the rice and stir with a spatula.
  11. 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.
  12. Keep adding more broth until you use up all of it. This should take about 20 minutes.
  13. Once the rice is soft, stir in grated parmesan or pecorino cheese and baby spinach.
  14. Add the sauteed mushrooms back in, keeping some aside for garnish if desired.
  15. Add fresh lemon zest, freshly squeezed lemon juice, and freshly ground black pepper to taste.
  16. 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.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Risotto
  • Method: Stovetop
  • Cuisine: Italian

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

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