Mushroom and Spinach Risotto

Yield 10 people

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Mushroom Spinach Risotto


  • 2 tbsp olive oil
  • 2 1/2 cups arborio rice
  • 2 tbsp garlic chopped
  • 8 cups vegetable broth
  • 4 cups cremini mushrooms sliced
  • 5 oz baby spinach
  • 1/2 buncb thyme leaves only
  • salt and pepper as needed
  • 1 1/2 cups white wine
  • 1 cup butter cut into 1 inch pieces
  • 2 cups white onion diced
  • 1 1/4 cup grated Parmesan


  1. Heat 1 tbsp of olive oil in a medium sauté pan over medium-high heat.
  2. Add the garlic and sauté until fragrant, about 1 minute, add the mushrooms and thyme and allow them to lightly brown. Allow them to get just tender and then remove from heat and set aside.
  3. Put the vegetable broth to heat in a separate pot. You want it hot for when you are ready to use it.
  4. Heat the remaining 1 tbsp of olive oil in a medium sauce pan over medium-high heat, add the onions and sauté until they are translucent and tender, about 5 minutes.
  5. Add the rice and stir to coat well. Continue to sauté until lightly toasted, 2-3 minutes. Add the wine and cook until dry, about 5 minutes.
  6. Add about one-third of the hot vegetable broth and a generous pinch of salt and cook, stirring gently until dry.
  7. Repeat with the remaining broth, adding it in thirds and cook until the risotto has absorbed the broth.
  8. Add the spinach and stir to incorporate. Add the reserved mushrooms and remove the risotto from the heat. Stir in the butter and the parmesan.
  9. Season to taste with salt and pepper. Serve immediately.


Great as a side dish or as a vegetarian main course.