Mushroom and Spinach Risotto

Risotto in grey and white bowl with fork and spoon.

5 from 4 votes

Mushroom and Spinach risotto is a quick and easy rice and vegetable dish. Learn from my tips and tricks to master the perfect risotto which works every time!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Italian

Keyword: mushroom and spinach risotto, spinach and mushroom risotto

Servings:

Calories: 657kcal

Author: Adrianne

Equipment

1 Bowl to transfer the toasted pine nuts into
1 Large saute pan
1 Wooden spoon
1 Medium sauce pan
1 Ladle

Ingredients

½ cup pine nuts Note 1
1 tbs olive oil
40 grams/3 tbs butter unsalted
1 tablespoon garlic chunky, minced
6 green onions roots and tips trimmed, finely sliced
200 grams/7 oz mushrooms some sliced in halves, some fully sliced and some whole
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon dried thyme
2 vegetable stock cubes
2 cups arborio rice Note 2
1 cup/250 ml white wine Note 3
1 litre/4 cups cups vegetable stock
2 cups spinach leaves
½ cup parmesan cheese finely grated using a microplane zester

Garnish (optional)

black pepper
parmesan cheese finely grated using a microplane zester
parsely finely chopped

Instructions

Pine nuts: place a large saute pan on the stove, turn the heat to high and add the pine nuts. Allow these to toast for 2 - 3 minutes, then transfer to a small bowl.
Vegetable stock: place a medium sauce pan on a separate element on the stove, pour in the stock and let it come to the boil.
Oil and butter: add the olive oil, butter, garlic, green onions, mushrooms, salt, pepper and dried thyme to the pan. Hold the 2 stock cubes over the dish and use your fingers to crush them into the pan. Cook this combination, stirring as you go for 2 - 3 minutes.
Rice and wine: pour in the arborio rice and use the wooden spoon to mix and coat it in the oil onion mixture. Then pour the white wine over the top.
Boiling vegetable stock: take a ladle and scoop out some of the boiling vegetable stock and add this to the rice mixture. Stir until it is absorbed and then continue to add the stock spoonful at a time until it is fully absorbed by the rice.
Spinach: when the stock has been absorbed and there is no liquid visible on the sides or surface of the risotto add the spinach leaves and gently stir them in.
Parmesan cheese: after the spinach has wilted and been mixed in, sprinkle the parmesan cheese over the top of the dish and gently stir to combine.
Pine nuts: next sprinkle the toasted pine nuts over the top of the risotto and stir to allow them to be mixed in.
Garnish: generously sprinkle freshly cracked black pepper over the surface of the dish and then grate some parmesan cheese over the top. As a final touch, you can also sprinkle some freshly chopped parsley over the top. It adds a lovely few pops of bright green colour. Provide bowls, forks and spoons for serving.

Notes

Note 1 - Pine nuts: you don't need to use oil to toast these. The heat of the pan will be enough to cook them. Keep an eye on them as they can go from untoasted to toasted very quickly. Use a wooden spoon to move them around in the pan as you toast them.
Note 2 - Arborio rice: this is the 'risotto rice'. It is highly absorbent and a little chewy. You will need to use this rice and there is no alternative that works as well as it does. You will find it in the rice and pasta section of the supermarket.
Note 3 - White wine: I recommend a pinto gris or pinto grigio. It doesn't have to be an expensive wine. The bottle I usually use for the recipe only costs $8. (Bargain right 😉👌).

Nutrition