Mushroom and Spinach Risotto
Published: Sunday, January 1, 2023
A creamy and delicious risotto made with mushrooms and spinach, topped with parmesan cheese.
I first had this risotto in a small Italian restaurant in Rome. It was served to me in a warm bowl and the aroma of the mushrooms and spinach was so inviting. I took my first bite and it was like a flavor explosion in my mouth. The creamy texture of the risotto combined with the earthy flavor of the mushrooms and the freshness of the spinach was so satisfying. I knew right away that I had to recreate this dish at home. Since then, it has become a staple in my kitchen and I often serve it to family and friends. It never fails to impress them!
Recipe
Serves
3
Prep Time
20 Mins
Cook Time
1 Hour
Difficulty
5 / 5
Ingredients
- 2 tablespoons olive oil (30ml)
- 1 onion, diced (150g)
- 2 cloves garlic, minced (6g)
- 250g mushrooms, sliced
- 1 cup arborio rice (200g)
- 1 litre vegetable stock (1000ml)
- 1/2 teaspoon salt (2.5ml)
- 1/4 teaspoon pepper (1.25ml)
- 1/4 cup white wine (60ml)
- 2 cups spinach (200g)
- 1/4 cup parmesan cheese, grated (25g)
Cooking Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until the onion is softened.
- Add the mushrooms and cook for a further 5 minutes until they are lightly browned.
- Add the rice and stir to coat in the oil. Cook for a further 2 minutes.
- Add the vegetable stock, salt, and pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Add the white wine and simmer for a further 5 minutes.
- Add the spinach and stir until wilted. Simmer for a further 5 minutes.
- Remove from the heat and stir in the parmesan cheese. Serve immediately.
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