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Dairy (Milchig)

Mushroom and spinach risotto is creamy, savory and comforting. Cremini and shiitake mushrooms are browned first, then arborio rice is cooked slowly with warm broth, finished with baby spinach, parmesan and butter.

Risotto Without the Fuss

Risotto needs attention, but not constant stirring. Keep the broth warm in a separate pot and add it a ladle at a time, stirring often and letting each addition be absorbed before the next. Sauté the mushrooms on their own first so they release their water and brown, rather than making the risotto watery. Stir in the spinach at the end; it wilts in a minute. Arugula or kale work in its place.

Kosher Notes

With parmesan and butter, this is a dairy (milchig) dish. Use cheese with a reliable hechsher and a kosher wine. For a pareve version, finish it with olive oil and nutritional yeast instead of butter and cheese. Check the spinach for insects, or use a bagged brand certified as checked.

Leftovers

Risotto thickens a lot in the fridge. Reheat with a splash of broth or water over low heat, stirring until creamy again. It keeps for 3 days.

This creamy kosher mushroom and spinach risotto proves that comfort food doesn't have to be complicated. Rich arborio rice, earthy mushrooms, and fresh spinach come together in one satisfying dish.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 385

Ingredients Method Notes

Ingredients

6 cups vegetable broth
3 tablespoons olive oil divided
8 ounces mixed mushrooms cremini and shiitake, sliced
1 medium yellow onion diced
3 cloves garlic minced
1½ cups arborio rice
½ cup dry white wine optional
5 ounces fresh baby spinach
½ cup grated kosher parmesan cheese plus extra for serving
2 tablespoons butter
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground
2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method

Heat the vegetable broth in a medium saucepan over low heat. Keep it warm throughout the cooking process.
Heat 1 tablespoon olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown. Season with salt and pepper, then transfer to a plate.
Add the remaining 2 tablespoons olive oil to the same pan. Reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the arborio rice to the pan and stir to coat with the oil and onion mixture. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted and the edges look translucent.
If using wine, add it now and stir until it's mostly absorbed, about 2 minutes.
Begin adding the warm broth one ladle at a time (about ¾ cup per addition). Stir frequently and wait until most of the liquid is absorbed before adding the next ladle. This process will take about 20-25 minutes total.
After about 15 minutes of adding broth, stir the cooked mushrooms back into the risotto.
Continue adding broth and stirring until the rice is creamy but still has a slight bite to it. You may not need all the broth, or you might need a bit more.
Add the fresh spinach to the pan and stir until wilted, about 1 minute.
Remove from heat and stir in the butter and grated parmesan cheese. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley and additional parmesan cheese if desired.

Notes

Leftover risotto can be stored in the refrigerator for up to 3 days, though it will thicken considerably. To reheat, add a splash of broth or water and stir over low heat. You can substitute the spinach with other leafy greens like arugula or kale. For a richer version, use half vegetable broth and half mushroom broth.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 11g 14%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 15mg 5%

Sodium 890mg 39%

Dietary Fiber 3g 11%

Total Sugars 4g

Protein 12g 24%

Creamy Kosher Mushroom and Spinach Risotto

Risotto Without the Fuss

Kosher Notes