Mushroom and Spinach Risotto

Today on TACKRECIPE, we are going to explore the rich and creamy Mushroom and Spinach Risotto recipe, a classic Italian dish that brings together the earthy flavors of mushrooms and the freshness of spinach in a velvety, slow-cooked rice dish. This comforting meal is perfect for a cozy dinner, offering a balance of hearty and healthy ingredients. The slow stirring process releases the starch from Arborio rice, creating a creamy texture without the need for heavy cream.

Ingredients (Serves 4)

• 1 ½ cups Arborio rice
• 5 cups vegetable broth (kept warm)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cremini or button mushrooms, sliced
• 2 cups fresh spinach, chopped
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Sauté Vegetables

In a large pan over medium heat, heat the olive oil and butter until melted. Add the finely chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become golden brown, about 5-7 minutes.

Toast the Rice

Add the Arborio rice to the pan and stir well, ensuring each grain is coated in the oil and butter mixture. Let the rice toast for about 2 minutes, stirring frequently until the edges become slightly translucent. If using white wine, pour it in now and allow it to simmer until almost fully absorbed by the rice.

Add Broth Gradually

Start adding the warm vegetable broth one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more broth. This process should take about 20 minutes. Stirring constantly helps release the starch, creating the creamy consistency risotto is known for.

Incorporate Spinach

Once the rice is creamy and tender with a slight bite in the center, stir in the chopped spinach. Let it wilt into the risotto, which should take about 2 minutes. Season with salt, black pepper, and red pepper flakes if desired.

Finish with Cheese

Remove the risotto from heat and stir in the grated Parmesan cheese, ensuring it melts and blends into the dish. Let the risotto rest for 2 minutes, then give it a final stir before serving.

Serve and Garnish

Ladle the risotto into bowls and garnish with fresh parsley and extra Parmesan if desired. Serve immediately while warm, optionally pairing it with a side of crusty bread or a light salad.

Tips:

Use Warm Broth

🟢Always keep your vegetable or mushroom broth warm while making risotto. Adding cold broth can shock the rice, slowing down the cooking process and affecting the creamy consistency. Gradually ladling in warm broth ensures even cooking and maximum flavor absorption.

Stir, But Not Too Much

🟢Stirring is key to releasing the starch from Arborio rice, which creates the signature creaminess of risotto. However, over-stirring can break the rice grains and make the texture too mushy. Stir enough to keep the rice from sticking but allow it to absorb the broth naturally.

Finish with Butter and Cheese

🟢Once the risotto is cooked, remove it from heat and stir in a knob of butter and freshly grated Parmesan cheese. This final step enhances the creaminess and adds a rich, umami-packed depth of flavor to your risotto. Let it rest for a minute before serving for the best texture!