Mushroom risotto with spinach and Parmesan delivers a creamy, savory dish packed with earthy flavors and vibrant greens. This recipe, designed for two servings, combines the nutty richness of arborio rice with the umami depth of mushrooms, the freshness of spinach, and the sharp tang of Parmesan. It’s a comforting yet elegant meal, perfect for a cozy dinner or a special occasion.
1. Mushroom Risotto With Spinach and Parmesan (Serves 2)
Ingredients
- 1 organic yellow onion, finely diced
- 1 cup arborio rice
- 2 tablespoons umami powder (blend of nutritional yeast and porcini powder)
- 10 ounces organic cremini mushrooms (or other button mushrooms), sliced
- 3 ounces organic baby spinach (or other leafy greens like kale or chard)
- 4 or 5 sprigs organic fresh flat-leaf parsley, finely chopped
- 3 tablespoons grated Parmesan cheese
- 4 cups vegetable or chicken stock
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine (optional, for depth)
- Salt and black pepper, to taste
- 1 clove garlic, minced (optional, for extra flavor)
Instructions
Prepare the Stock: Heat 4 cups of vegetable or chicken stock in a saucepan over low heat. Keep it warm throughout the cooking process to ensure the rice cooks evenly.
Sauté the Aromatics: In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until soft and translucent. If using garlic, add the minced clove and cook for another 30 seconds until fragrant.
Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. Sprinkle 1 tablespoon of umami powder over the mushrooms, stirring to coat evenly. Remove half the mushrooms and set aside for garnish.
Toast the Rice: Add the arborio rice to the skillet with the remaining mushrooms and onions. Stir for 1-2 minutes until the rice grains are lightly toasted and coated with oil. This step enhances the rice’s nutty flavor.
Deglaze (Optional): Pour in 1/2 cup of dry white wine, if using, and stir until fully absorbed. The wine adds a subtle acidity that balances the richness.
Add the Stock Gradually: Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This gradual process, which takes about 18-20 minutes, creates the risotto’s creamy texture. Stir in the remaining 1 tablespoon of umami powder halfway through to amplify the savory notes.
Incorporate the Spinach: When the rice is al dente (tender but with a slight bite), fold in the baby spinach. Stir gently until the spinach wilts, about 1-2 minutes. If using heartier greens like kale, cook for an additional minute.
Finish the Risotto: Remove the skillet from heat. Stir in 2 tablespoons of unsalted butter and 3 tablespoons of grated Parmesan cheese. Season with salt and black pepper to taste. The butter and cheese add a velvety finish.
Garnish and Serve: Spoon the risotto into bowls. Top with the reserved sautéed mushrooms and a sprinkle of chopped parsley. Serve immediately for the best texture and flavor.
2. Tips for the Best Mushroom Risotto With Spinach and Parmesan
Achieving a restaurant-quality risotto requires attention to detail.
Always use arborio rice, as its high starch content is crucial for creating the risotto’s signature creamy texture and consistency.
Ensure the stock remains warm throughout cooking to avoid temperature fluctuations that can disrupt the rice’s even cooking process.
Stir the risotto frequently but not constantly, as over-stirring can lead to a gummy texture that ruins the dish.
For a richer, deeper flavor profile, source high-quality cremini mushrooms and freshly grated Parmesan cheese from reputable suppliers.
Incorporate umami powder, a blend of nutritional yeast and porcini powder, to significantly enhance the mushrooms’ earthy, savory notes.
If the risotto becomes too thick during preparation, add a splash of warm stock before serving to adjust its consistency.
Taste the risotto as you cook, adjusting the seasoning carefully to ensure a perfect balance of flavors in every bite.
3. What to Serve With Mushroom Risotto
Mushroom risotto with spinach and Parmesan shines as a main course but pairs beautifully with simple sides.
A crisp green salad with a light vinaigrette cuts through the richness.
Roasted vegetables, such as asparagus or zucchini, complement the earthy flavors.
For protein, grilled chicken or seared scallops add elegance without overwhelming the dish.
A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, enhances the meal’s sophistication.
If you prefer a non-alcoholic option, sparkling water with a lemon twist keeps things refreshing.
Crusty bread or garlic bread can round out the meal, perfect for soaking up any creamy remnants.
4. How to Store and Reheat Leftovers
Risotto is best enjoyed fresh, but leftovers can be stored and reheated with care.
Let the risotto cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. Freezing is not recommended, as the texture can become grainy.
To reheat, place the risotto in a saucepan over low heat. Add a splash of stock or water to loosen the consistency, stirring gently until warmed through. Avoid microwaving, as it can make the rice unevenly heated and mushy.
If you must use a microwave, cover the risotto with a damp paper towel and heat in 30-second intervals, stirring in between, adding a bit of liquid as needed. Garnish with fresh parsley or extra Parmesan to revive the flavors before serving.
This mushroom risotto with spinach and Parmesan offers a balance of comfort and sophistication. Its creamy texture, earthy mushrooms, and vibrant greens make it a versatile dish for any occasion. With these tips and serving ideas, you can create a memorable meal that’s both nourishing and indulgent.
