Last updated on July 14th, 2019 at 02:48 pm
Mushroom and Spinach Risotto is hearty, cold weather comfort food at its best. Creamy risotto rice, mixed with convenient and flavour packed dried mushrooms, iron rich spinach and topped with some parmesan and parsley. An easy weeknight meal, but special enough for date night too.
Mushroom and Spinach Risotto
When it comes to risotto, you can’t go wrong with mushroom – it’s a classic. Mushrooms have a really meaty texture whilst still keeping this risotto vegetarian and the option to be vegan. We have given a mushroom risotto a vitamin boost by adding iron rich spinach.
Not only does adding spinach give it an iron boost, but it adds lots of colour to a fairly bland looking dish. But don’t worry, this dish tastes far from bland!
You could swap the spinach for other greens like kale, chard, cabbage or pak choi. A good opportunity to use up some leftover greens.
Mushroom Risotto
As the mushrooms are the star of this risotto, we wanted to use a a selection of different mushrooms as they all have such a unique taste and texture. You could just use standard white mushrooms, but why would you when there is such an amazing selection of mushrooms out there?
We went with Shiitake, Forest mushrooms and Porcini and used dried mushrooms because they are so handy to keep in the cupboard and just need to be rehydrated. It saves us having to worry about having fresh mushrooms that might have gone past their best, and speciality mushrooms can be hard to find sometimes.
Healthy Risotto
Risotto is a really hearty, heavy and comforting dish but that doesn’t mean it has to be unhealthy. We have added plenty of vegetables to ours and left out the cream and just used a little cheese – but you could leave that out.
You could swap the risotto rice for brown rice or even quinoa but the cook time and texture would of course be different.
Ingredients needed to make a Mushroom and Spinach Risotto (serves 2)
- 2 tbsp olive oil
- 150g/0.75 cup risotto rice
- 1 celery, diced
- 4 shallots, peeled and diced
- 2 garlic cloves, crushed
- 30g dried mushrooms, soaked for 30 minutes
- 500ml/2 cups of homemade vegetable stock
- Juice of half a lemon
- 4 tbsp fresh parsley, chopped
- A pinch of sea salt and black pepper
- 2 handfuls of spinach
- 20g shaved parmesan for serving (optional)
How To Make Mushroom and Spinach Risotto – Step by Step
One: Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
Two: Add the rice, salt and pepper, stir and cook for 1 minute.
Three: Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
Four: Add the spinach.
Five: Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.
Other Italian Recipes To Try:
Garlic Mushroom Pizza
Creamy Mushroom Pasta
Courgette Risotto
Mushroom Bolognese
15 Minute Garlic and Herb Spaghetti
Healthy Mac and Cheese
Some extra tips for this Mushroom and Spinach Risotto:
- Keep this mushroom risotto vegan by skipping the parmesan. You could also stir through some oat creme fraiche to add a bit of creaminess.
- This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe.
- Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
- Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
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DON’T FORGET TO RATE THE RECIPE ↓
Mushroom and Spinach Risotto
Ingredients
- 2 tbsp Olive oil
- 150 g Risotto rice
- 1 Celery stalk, diced
- 4 Shallots, peeled and diced
- 2 Garlic cloves, crushed
- 30 g Dried mushrooms, soaked for 30 minutes
- 500 ml Homemade vegetable stock
- 0.5 Lemon (juice only)
- 4 tbsp Fresh parsley, chopped
- 1 pinch Sea salt and black pepper
- 2 handful Spinach
- 20 g Shaved parmesan for serving (optional)
Instructions
- Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
- Add the rice, salt and pepper, stir and cook for 1 minute.
- Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
- Add the spinach.
- Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.
Video
Notes
- Keep this mushroom risotto vegan by skipping the parmesan. You could also stir through some oat creme fraiche to add a bit of creaminess.
- This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe.
- Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
- Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
Erin says
I really need to cook risotto more. It’s so easy and so many different flavour combinations too. Love this mushroom version.
Bintu | Recipes From A Pantry says
I don’t often have risotto for dinner but I do enjoy it so should have it more often. This looks absolutely delicious.