Mushroom & Spinach Risotto
Mushroom & Spinach Risotto brings fresh, everyday ingredients together in a satisfying italian-inspired recipe. A little patience and good olive oil let simple flavors shine.
Total includes 0 minutes of resting, rising, chilling, or incubation where specified. Pizza dough baking time depends on the recipe you make.
Let’s make it
- 01
Warm oil and sauté mushrooms and onion for 8 minutes. Stir in rice for 2 minutes.
- 02
Add broth one ladle at a time, stirring regularly and waiting until mostly absorbed before adding more.
- 03
After 20–25 minutes, rice should be tender with a slight bite. Fold in spinach and Parmesan; loosen with broth and serve.
A little kitchen wisdom
Keep broth warm and stir regularly without beating the rice. Risotto should spread gently on the plate.
Make it your own
Use dairy-free grated cheese or omit Parmesan for a vegan variation. Try peas in place of spinach.
Storage & leftovers
Refrigerate in a sealed container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F (74°C).
A note on nutrition
This recipe uses everyday ingredients. Nutrition varies by brand, portion, and substitutions; verified nutrient analysis is not available. Dietary labels describe the base recipe, so check ingredient packaging and substitutions for allergens.
