Easy Creamy Mushroom and Spinach Risotto

Recipe by Molly
at missmollymakes.com

4.75 from 4 votes

Easy creamy mushroom and spinach risotto is a lovely winter warming dish! Earthy mushrooms, wilted spinach and parmesan give the risotto a rich hearty flavour.

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 514kcal

Equipment

1 large saucepan
1 large deep fry pan or Dutch oven

Ingredients

1 litre water
2-3 tsp stock powder vegetable, chicken etc
1 tbsp olive oil
1 large brown/yellow onion finely diced
400 g portobello mushrooms sliced
½ tsp fresh thyme stems removed
2-3 cloves garlic minced
1½ cups Arborio rice not washed
125 mls dry white wine or brandy
¼-½ cup parmesan finely grated
1-2 tbsp cream or evaporated milk
½ tsp lemon zest
1-2 tsp lemon juice
2 cups spinach chopped roughly
1 tbsp fresh parsley finely sliced
1+ tsp freshly ground pepper
salt to taste

Instructions

In a large saucepan, pour in the water and stock powder, stir to combine before bringing to a boil. Reduce heat to low and keep warm on stove.
In a large deep frying pan, heat olive oil over medium heat. Sauté onion until it becomes translucent and begins to caramelise.
Add the thyme, mushrooms and garlic. Lower temperature and stir until mushrooms have softened and garlic cooks, around 7 minutes.
Add the rice and toast for 2-3 minutes before pouring in the wine and simmer until is evaporates. Ensure that you stir constantly. Stirring every 20ish seconds causes the grains of rice to rub together, agitating them to release starch, which creates a creamier texture.
Once the wine has evaporated, add the warm stock, one ladle (or a half cup) at a time. Stir as the rice fully absorbs the liquid before repeating the process until rice is cooked through but still firm. This should take around 30 minutes. Season to taste.
The result should be a very creamy sauce even before you have added the cheese and cream.
Stir through the lemon juice, zest, cheese, cream and spinach until just wilted.
Remove from heat and season with salt and pepper to taste. Garnish with parsley and parmesan. Serve immediately.

Nutrition