Creamy Kosher Mushroom and Spinach Risotto

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I discovered the joy of making risotto on a rainy Sunday afternoon when I had nothing but arborio rice, some wilted spinach in my fridge, and a container of mixed mushrooms that needed using up. What started as a way to avoid food waste turned into one of my favorite weeknight comfort dishes.

Risotto gets a bad reputation for being fussy, but honestly, it’s just rice that needs a little attention. The key isn’t standing there stirring constantly like some recipes suggest. You can take breaks between adding the warm broth. The mushrooms I use here are typically cremini and shiitake, though any combination works. I sauté them first to get rid of excess moisture, which prevents the risotto from becoming soggy.

Why This Mushroom Risotto Works Every Time

The spinach goes in at the very end so it stays bright green and doesn’t turn into mush. Fresh spinach wilts down dramatically, so don’t be alarmed when that huge pile shrinks to almost nothing. I’ve learned that kosher parmesan adds the perfect creamy finish without overwhelming the earthy mushroom flavor. Some people add white wine to risotto, but I find good vegetable broth gives enough complexity.

This makes an excellent main course for a casual dinner party since you can prep all your ingredients ahead of time. I serve it alongside a simple green salad dressed with lemon vinaigrette. It’s also wonderful as a side dish with roasted chicken or grilled fish if you’re feeding meat eaters too.

Serving and Pairing Ideas

Creamy Kosher Mushroom and Spinach Risotto - Italian recipe
I discovered the joy of making risotto on a rainy Sunday afternoon when I had nothing but arborio rice, some wilted spinach in my fridge, and a container of mixed mushrooms that needed using up. What started as a way to avoid food waste turned into one of my favorite weeknight comfort dishes. Risotto gets a bad reputation for being fussy, but honestly, it's just rice that needs a little attention. The key isn't standing there stirring constantly like some recipes suggest. You can take breaks between adding the warm broth. The mushrooms I use here are typically cremini and shiitake, though any combination works. I sauté them first to get rid of excess moisture, which prevents the risotto from becoming soggy. The spinach goes in at the very end so it stays bright green and doesn't turn into mush. Fresh spinach wilts down dramatically, so don't be alarmed when that huge pile shrinks to almost nothing. I've learned that kosher parmesan adds the perfect creamy finish without overwhelming the earthy mushroom flavor. Some people add white wine to risotto, but I find good vegetable broth gives enough complexity. This makes an excellent main course for a casual dinner party since you can prep all your ingredients ahead of time. I serve it alongside a simple green salad dressed with lemon vinaigrette. It's also wonderful as a side dish with roasted chicken or grilled fish if you're feeding meat eaters too.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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

Method
 

  1. Heat the vegetable broth in a medium saucepan over low heat. Keep it warm throughout the cooking process.
  2. 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.
  3. 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.
  4. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. 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.
  6. If using wine, add it now and stir until it's mostly absorbed, about 2 minutes.
  7. 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.
  8. After about 15 minutes of adding broth, stir the cooked mushrooms back into the risotto.
  9. 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.
  10. Add the fresh spinach to the pan and stir until wilted, about 1 minute.
  11. Remove from heat and stir in the butter and grated parmesan cheese. Season with salt and pepper to taste.
  12. 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%
*Percent Daily Values are based on a 2,000 calorie diet.
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