Today, I’ve got a recipe that’s going to make your taste buds do a happy dance… a creamy mushroom and spinach risotto that’s comfort food at its finest. If you’re craving something rich, flavorful, and totally satisfying, this one’s for you. Plus, it’s perfect for a cozy dinner or even impressing your friends at your next dinner party. Let’s dive in!

Creamy Mushroom and Spinach Risotto

This is the perfect dish when you are in the mood for something warm and full of taste. It is made of creamy arborio rice, earthy-tasting mushrooms, and fresh spinach, all of which are perfectly cooked. The mushrooms give it its rich, savory taste, and the spinach gives a pop of color and a bit of freshness. This is easy to make, but it tastes like having spent the entire day in the kitchen! Preparing for yourself or for your dinner guests, this veggie risotto is guaranteed to hit the spot every time. Simple ingredients, giant flavor… what’s not to love?! How you can’t love creamy mushroom and spinach risotto?!

Ingredients:

• 1 ½ cups (300g) arborio rice (you need this creamy rice for the ultimate texture, trust me!)
• 1 lb (500g) fresh mushrooms (use whatever type you like—cremini, white button, or even wild mushrooms)
• 7 oz (200g) fresh spinach (we’re using good-quality spinach, not frozen)
• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• ½ cup (120ml) dry white wine (use something with a bit of crispness like a Sauvignon Blanc)
• 4 cups (1L) vegetable broth (heat it up so the risotto is just right)
• 3 tbsp olive oil
• 2 tbsp butter (for that creamy, rich texture)
• ½ cup (100ml) heavy cream
• Salt and freshly cracked black pepper, to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Get your ingredients ready:
   Chop that onion and garlic nice and fine. Cut those mushrooms into really thin slices (the thinner, the better for this recipe!). Wash the spinach and dry it good—no soggy spinach, thank you!
2. Sauté the onion and mushrooms:
   Take a large pan and sauté the olive oil and butter on medium heat. Add the onion and let it sauté until it is soft and golden, about 5 minutes. Add the garlic and mushrooms. Sauté them until the mushrooms start to brown and release their delicious juices—about 7-8 minutes. Trust me, this is where the magic starts.
3. Toast the rice:
   Add in the arborio rice and stir it around so that each grain is covered with that buttery stuff. Let it warm for about 2 minutes until it turns slightly translucent.
4. Add the wine:
   Add in the white wine and let it simmer for 1-2 minutes, stirring constantly, until the alcohol cooks off. Your kitchen will start smelling AMAZING!
5. Slowly add the broth:
   Here’s the good stuff—add the vegetable broth a ladle at a time, stirring constantly. Let the rice absorb the liquid before adding more. Repeat this process for 18-20 minutes or until the rice is creamy and al dente cooked. You’re trying to get that just-right, ideal texture.
6. Add the spinach and cream:
   As soon as the rice is cooked, add in the spinach and let it wilt. Then pour in the heavy cream and stir in all the ingredients until all of it is well-creamy. Taste it—add salt and freshly cracked black pepper to taste.
7. Serve it up:
   Serving that risotto, and don’t skimp on the garnish! Sprinkle some fresh thyme or parsley for a pop of color and extra flavor.

And there you have it—the creamiest creamy mushroom and spinach risotto ever. It’s cozy, satisfying, and full of all the good feelings you’re looking for. Just right for a weeknight indulgence or a weekend treat.

Then, dig creamy mushroom and spinach risotto in with your spoon!