Creamy Mushroom and Spinach Risotto
Welcome to your next favorite weeknight meal! This Creamy Mushroom and Spinach Risotto is a comforting, flavorful, and naturally gluten free dinner recipe that’s surprisingly simple to master. Get ready for a delicious, hearty dish perfect for any night.
Key Ingredients & Substitutions
- Arborio Rice: This starchy rice is key for risotto’s creamy texture. Do not substitute with regular long-grain rice.
- Mushrooms: Use cremini or white button mushrooms. You can also mix in some wild mushrooms for extra flavor.
- Spinach: Fresh spinach is best. Frozen spinach can work in a pinch; just thaw and squeeze out excess water.
- Vegetable Broth: Low-sodium vegetable broth is ideal. Ensure it’s gluten-free.
- Parmesan Cheese: Freshly grated is always superior for melting and flavor. Nutritional yeast can be a dairy-free substitute.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup Arborio rice
- 4 cups gluten-free vegetable broth, warmed
- 5 ounces fresh spinach
- ½ cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Optional Ingredients:
- A pinch of red pepper flakes for a little heat
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350-400
- Tools Needed: Large heavy-bottomed pot or Dutch oven, wooden spoon
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in your pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and lightly browned, about 5-7 minutes.
2. Toast the Rice
Add the Arborio rice to the pot. Stir constantly for 1-2 minutes until the edges of the grains become translucent. This step helps the rice absorb liquid evenly and ensures a creamy texture.
3. Ladle in Broth Gradually
Pour in one cup of warm vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice. Continue adding the broth one ladleful at a time, allowing each addition to be absorbed before adding the next. This process takes about 20-25 minutes.
4. Incorporate Spinach and Cheese
Once the rice is tender and creamy (it should still have a slight bite, known as al dente), stir in the fresh spinach. Cook just until the spinach wilts, which only takes a minute or two. Remove the pot from the heat.
5. Finish with Butter and Seasoning
Stir in the Parmesan cheese and butter until everything is well combined and the risotto is lusciously creamy. Taste and season with salt and freshly ground black pepper as needed. Serve immediately with extra Parmesan.
Variation Ideas
- Add cooked, shredded chicken for extra protein.
- Stir in roasted butternut squash for a touch of sweetness.
- Experiment with different herbs like fresh thyme or rosemary.
Storage Instructions
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water to restore its creamy texture. Avoid overheating, as it can make the rice mushy.
Frequently Asked Questions (FAQ)
Why is my risotto not creamy?
You might not be stirring enough, or you could be adding broth too quickly. Constant stirring helps release the starch from the rice, creating that signature creaminess.
Can I make this recipe vegan?
Yes! Omit the butter and Parmesan cheese. Use olive oil for sautéing and substitute nutritional yeast for the cheesy flavor at the end.
Do I have to use Arborio rice?
Yes, for authentic risotto texture, Arborio rice is essential. Its high starch content is what makes risotto so creamy.
Can I prepare the ingredients ahead of time?
You can chop your onion and garlic and slice your mushrooms in advance. However, risotto is best cooked just before serving.
Is this risotto genuinely gluten free?
Absolutely! As long as your vegetable broth is certified gluten-free, this dish is naturally free of gluten.
What if I don’t have fresh spinach?
You can use frozen spinach. Thaw it completely and squeeze out as much water as you can before adding it to the risotto.
