Spinach Risotto

A rich take on risotto, this dish includes silky spinach and soft, earthy mushrooms. Arborio rice gives it a distinctive softness, with toothsome whole grains of rice still visible, and a generous pour of cream makes it especially indulgent. You could definitely serve it as a primi or appetizer course to a more meaty secondi, or entree, but it’s got enough going on that it’s really all you need for dinner on a chilly evening with a crisp glass of white wine.

Ingredients for Spinach Risotto

• Chicken broth: Golden chicken broth adds a layer of savory flavor to this vegetable risotto. Use store-bought reduced-sodium broth, or make your own. To make this risotto vegetarian, simply substitute mushroom broth or vegetable broth for the chicken.
• Mushrooms: The earthy flavor of mushrooms pairs beautifully with the fresh green essence of spinach. Use button mushrooms, cremini or any other type of mushroom you like.
• Onion, butter and garlic: Finely chopped onion and garlic sauteed in butter establish a baseline of savory flavor in this risotto. You want the aromatics softened, but not singed, to ensure that their flavor is sweet.
• White wine: Dry white wine imbues the rice with tangy, nuanced flavor. If you’d prefer to avoid alcohol, simply use an equivalent amount of additional chicken broth.
• Heavy whipping cream: A solid pour of heavy cream adds to the starchy, silky texture of the rice itself and makes this indulgent recipe feel like something you’d get at an Italian restaurant with portions large enough to feed a family.
• Arborio rice: A short grain rice with a very high starch content, arborio rice is one of the rice varieties traditionally used to make risotto. In this case, don’t wash it before cooking it, as you need the rice starch that clings to each grain to thicken your risotto.
• Olive oil: Sauteeing the grains of rice in oil before adding liquid toasts them a little bit, the oil helping them go golden brown, which amplifies the flavor of the grains.
• Frozen spinach: The starring ingredient of this risotto, the spinach adds lots of deep green and a light, mineral flavor to this rich rice dish. Make sure to thaw your spinach thoroughly before adding it so you can wring out any excess water that can otherwise throw off the balance of your risotto.
• Parmesan cheese: Enhance the savory flavor of this risotto with Parmesan. This hard cheese offers a nutty, salty sharpness that pairs well with the notes of the white wine and the earthy flavors of the spinach and mushrooms.
• Chopped fresh parsley and shaved Parmesan (optional): Though not a recipe requirement, a final sprinkle of chopped parsley and curls of Parmesan make for a nice presentation.

Directions

Step 1: Warm the broth and saute the aromatics

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In a large saucepan, heat the broth and keep it warm. In a large skillet, saute the mushrooms and onion in butter until tender. Add the garlic, and cook one minute longer.

Step 2: Deglaze with wine, add the cream

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Stir in the wine. Bring the pan to a boil, stirring often, and cook until the liquid is reduced by half. Add the cream, and cook and stir over medium heat until the mixture has slightly thickened.

Step 3: Toast the rice, then simmer it

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In a large saucepan, saute the rice in oil for two to three minutes or until it has lightly browned. Stir in 1/2 cup of the hot broth. Reduce the heat to simmering, then cook and stir for 20 minutes or until the broth is absorbed.

Step 4: Add the remaining ingredients

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Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and the rice is tender but firm. Add the mushroom mixture, the spinach, pepper, salt and grated Parmesan, then cook and stir until everything is heated through. If desired, sprinkle the risotto with parsley and shaved Parmesan cheese before serving.

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Spinach Risotto Variations

• Boost the protein: Add cooked chicken, shrimp or tofu to the risotto to make it a heartier meal.
• Experiment with greens: Replace the spinach with other leafy greens like collard greens, kale or Swiss chard for a different flavor profile.
• Add a touch of heat: For a spicy twist, add a pinch of red pepper flakes along with the garlic.

How to Store Spinach Risotto

You can store leftover mushroom and spinach risotto in an airtight storage container in the refrigerator for up to four days.

How do you reheat mushroom spinach risotto?

To reheat any risotto recipe, we recommend warming it on the stovetop in a skillet over medium-low heat. Add a splash of water or chicken broth to help rehydrate the rice. Warm the risotto, covered, for three to four minutes, then uncover it and continue to cook, stirring occasionally, until it is warm and silky.

Spinach Risotto Tips

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Can you replace the frozen spinach with fresh?

Yes, you can absolutely replace the frozen spinach with fresh spinach, kale, collards, Swiss chard or any other leafy green you like. Blanch the vegetables and wring out any extra moisture, then chop them finely to mimic the texture of frozen spinach. Alternatively, you can saute them in a little oil in a frying pan.

Why does risotto take so long to cook?

It’s true that 45 minutes is a long time to stand and stir a rice dish, but patience is key when it comes to making a risotto with the best tender and creamy texture. Slowly incorporating the broth and stirring regularly, if not constantly, helps to develop the starch structure in the mixture so you get a risotto that’s tender and creamy. Having the broth warm on a back burner helps the pot of rice maintain a consistent temperature. Rushing the process can result in a risotto that’s heavy, gluey or mushy. If your risotto is taking an especially long time to cook, boost the heat of the broth, as that will help speed things along without compromising the texture of the rice.

What kind of wine should you use to make risotto?

A crisp, dry white wine is the best type of wine for both adding to this risotto and sipping along with it. Look for a pinot grigio, chablis, chardonnay or sauvignon blanc with citrusy, mineral or herbaceous notes. Skip anything with a label that promises tropical fruit flavors.