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    Home » Recipes (in date order) » Dinner recipes » Mushroom and Spinach Risotto

    Mushroom and Spinach Risotto

    Published: Oct 14, 2017 · Modified: Sep 24, 2019 by Adrianne · This post may contain affiliate links ·

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    Mushroom and Spinach Risotto

    Mushroom and Spinach risotto is on the table and it is delicious!

    Fresh spinach, soft mushroom cups, parmesan, pine nuts,  pear cider and arborio rice bring this delicious Mushroom and Spinach Risotto to your table!

    Mushroom and Spinach Risotto

    I feel like I have been playing the game of pac man recently where the dots are my time and the dot munchers are everything except things which really allow me to relax and recharge away from the Monday - Friday 9-5pm. However, I can happily say that I made the time today to make this awesome risotto, which I hadn't done for a while and it gave me some space to think and breathe and function at a slower pace than of late. Risotto is a meal which I got into making a few years back when I had a big rice cooker which I could put everything in. I tend to always go for the same combination of ingredients when I made it (almost always vegetarian) for no specific reason, other than I like the flavour of the spinach and mushroom together and figure the parmesan cheese is enough protein/fat to not add additional with heavy meats. Although I have a vague memory that maybe once or twice I did this dish with bacon or chorizo, way back.

    This is the perfect vegetarian or Meatless Monday dish!

    One pan recipe

    Today, I used one big frypan which was awesome as all ingredients fit, cooks consistently and doesn't take too much effort to clean up. I had to do away with the rice cooker of old as I found I just had so much crap in the kitchen, it was starting to frustrate me. But ever since I got my large frypan, it has been my staple cooking tool. It has a non stick base which helps things not stick to the pan and risotto is notorious for that. It also has a clear lid so even when things are simmering away you can always keep an eye on whats happening on the stove which is one of my favourite parts of cooking - seeing how things progress along the way.

    I sometimes sit in front of the oven when I am cooking something in there to have this same level of engagement, but as this was a stove top specialty I will save the story of the oven watching for another day!

     

    The flavours in the mix are fabulous and it is a nice meatless option for a night you don't feel like a heavy dish.

     

    Mushroom and Spinach Risotto

    Meal prepping

    Interestingly the reason I took to making this dish this weekend was because I wanted to do some meal prep and make aranchini balls for salads next week at work. I set some of the risotto aside for meals and then the rest I turned into balls (with a little gorgonzola in the middle) that I will write about for my next post.

    Mushroom and Spinach Risotto

    Mushroom and Spinach Risotto

    Fresh spinach, soft mushroom cups, parmesan, pine nuts,  pear cider and arborio rice bring this delicious Mushroom and Spinach Risotto to your table! 
    5 from 3 votes
    Print Rate
    Course: Dinner
    Cuisine: Australian, International
    Keyword: mushroom and spinach risotto, risotto, vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 464kcal
    Author: Adrianne

    Ingredients

    Mushroom and Spinach Risotto

    • 1 tbs olive oil
    • 4 bulbs garlic peeled and crushed
    • 250 ml pear cider or dry white wine
    • 1 ½ cups arborio rice
    • 2 cups vegetable stock
    • 2 cups mushrooms sliced
    • 2 cups spinach leaves
    • 1 tbsp thyme leaves
    • ⅓ cup parmesan cheese grated
    • ¼ cup pine nuts toasted
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tbs butter melted

    Instructions

    Mushroom and Spinach Risotto

    • Put splash of olive oil into large frying pan and add garlic
    • Pour in rice, followed by wine and fry off for at least 3 minutes
    • Add stock, stir to combine then add lid and simmer for 10 minutes, stiring intermittently
    • When the rice is cooked, add the mushrooms, thyme and pine nuts
    • Turn stove off, add spinach leaves to pan and return lid
    • After 5 minutes, take lid off, pour in butter and stir to combine
    • Serve with cracked pepper

    Notes

    • You can use either white wine or pear cider as the liquid when doing this step, I have even used apple cider when it was all I had and I didn't want to rush out and get the one missing ingredient (all flavours work well!) 
    • If you are not a big drinker and don't have wine on hand, you can get small packets of wine or sashays for less than $3 from the bottle shop. These are perfect for keeping in the cupboard for cooking.  

    Nutrition

    Calories: 464kcal | Carbohydrates: 67g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 1228mg | Potassium: 354mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1895IU | Vitamin C: 8.3mg | Calcium: 121mg | Iron: 4.7mg
    Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

    Note: Original post from October 2017. Updated post with new photos May 2018 and new recipe card April 2019 (same original recipe).

    Vegetarian recipes

    Are you trying to reduce your meat intake and want delicious meal options, then here is a recipe for my Vegan Brown Rice Noodles which are an awesome Vegan option!

    Or you might like to make Pad Thai instead of getting take out and this recipe is a fabulous go to for authentic tasting Thai at home. If you are not in the mood for noodles tonight, why not try something completely different and in that case, I would recommend this delicious Minestrone soup which is sure to satisfy a variety of taste buds!!

    One last recommendation I will make is for soup you never know when you are going to get sick and need a bit of comfort food, this recipe for Chicken Noodle Soup is better than a Doctor's script!

    All the talk I heard for this weekend was that it was going to rain. At this stage whilst it looks a little dark and grey out there it still seems pretty dry - go figure. Either way, though my cooking today gave me back something that I had been looking for! I love the time to think, not talk, not listen and best of all be creative. Hope you give the recipe a try and follow by blog

    Cheers Adrianne (from sunny QLD!)

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    Reader Interactions

    Comments

    1. chefkreso says

      October 16, 2017 at 6:04 am

      White wine is my go-to when I prepare risotto, it really gives a lovely flavour, especially my friend's Croatian wine 😀

      Reply
    2. Jamchop says

      October 16, 2017 at 10:12 pm

      It does, doesn't it! Although, I have also used Pear cider when I didn't have any white and felt that worked a treat. Croatian wine sounds amazing!

      Reply
    3. Alison says

      November 24, 2018 at 10:03 am

      I just made this tonight and it was delicious. Easy to make and I love the mushrooms and spinach flavours that come through due to the fact they are added last.

      Reply
      • Adrianne says

        November 24, 2018 at 11:18 pm

        Thanks Alison! I am glad that you liked it. I feel the same way as they are not over cooked when added just at the end. Hope you are having a great weekend!

        Reply
    4. Michelle D Medlin says

      April 30, 2019 at 12:04 am

      Mushroom risotto is such a warm comforting classic. Yum

      Reply
      • Adrianne says

        April 30, 2019 at 1:29 am

        It is Michelle, I agree!

        Reply
    5. Cathy says

      April 30, 2019 at 12:38 am

      5 stars
      Love all the ingredients in this dish! And I absolutely love risotto but mushrooms and risotto is a whole other thing and of course the spinach! So making this dish this weekend!!

      Reply
      • Adrianne says

        April 30, 2019 at 1:29 am

        Cheers Cathy for your positive feedback, it is appreciated!!

        Reply
    6. Sharon says

      April 30, 2019 at 1:02 am

      5 stars
      This risotto is a great side dish for any meal or great as a light lunch. Can't wait to make this!

      Reply
      • Adrianne says

        April 30, 2019 at 1:30 am

        Awesome Sharon, hope you love it!

        Reply
    7. Sara says

      April 30, 2019 at 1:14 am

      This looks incredible. I might make this for my mama on mother's day, but substitute some of the beautiful morel mushrooms I just froze!

      Reply
      • Adrianne says

        April 30, 2019 at 1:33 am

        Awww that would be so nice of you for your mother Sara! Hope you both enjoy it!

        Reply
    8. Suzy says

      April 30, 2019 at 1:15 am

      5 stars
      Love mushrooms and spinach together! Such a tasty dish.

      Reply
      • Adrianne says

        April 30, 2019 at 1:35 am

        You and me both Suzy!! Cheers

        Reply

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