One Pot Creamy Mushroom Spinach Risotto

$- 1 cup Arborio rice - 2 cups fresh spinach, roughly chopped - 8 ounces mushrooms, sliced (such as cremini or button) Arborio rice is key for creamy risotto. It absorbs liquid well and stays firm. Fresh spinach adds color and nutrients. Mushrooms bring a rich, earthy flavor that elevates the dish. - 4 cups vegetable broth - 2 tablespoons olive oil - 1 onion, finely chopped - 3 cloves garlic, minced Vegetable broth forms the base of the risotto. Use quality broth for best taste. Olive oil helps sauté the onion and garlic. They provide a flavorful foundation for the dish. - 1 teaspoon dried thyme - 1 teaspoon rosemary, chopped - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - ½ cup heavy cream (or coconut cream for a dairy-free version) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Thyme and rosemary add a fragrant touch. Parmesan cheese gives a creamy, salty finish. Heavy cream ensures the risotto is rich and smooth. Fresh parsley brightens the dish and enhances the presentation. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 finely chopped onion. Cook until it is soft, about 5 minutes. - Stir in 3 minced garlic cloves. Cook for 1 more minute. - Add 8 ounces of sliced mushrooms to the pot. - Cook the mushrooms until browned, about 5 to 7 minutes. This helps bring out their flavor. - Add 1 cup of Arborio rice to the pot. Stir well to coat the rice in oil. - Toast the rice for about 2 minutes. This step enhances the risotto's taste. - Gradually add 4 cups of vegetable broth, one ladle at a time. - Stir continuously and let the rice absorb most of the broth before adding more. This process takes about 20 minutes. - Once the rice is creamy and tender, stir in 2 cups of roughly chopped spinach. - Add 1 teaspoon of dried thyme and 1 teaspoon of chopped rosemary. Cook until the spinach wilts, about 2 to 3 minutes. - Mix in ½ cup of grated Parmesan cheese and ½ cup of heavy cream. Stir until the mixture is smooth. - Season with salt and pepper to your taste. Enjoy the creamy goodness! To get that creamy risotto, you need to focus on a few key things. First, the type of rice is crucial. Always use Arborio rice; it releases starch and gives risotto its creamy texture. When cooking, stir often. This helps the rice release more starch. For the best texture, you want the rice to be al dente, which means it should be firm but cooked through. Test the rice after about 18 minutes. If it is too hard, keep cooking and add more broth if needed. Using homemade vegetable broth can elevate your risotto. Store-bought broth is fine, but homemade broth packs in more flavor. You can make it with vegetable scraps, water, and herbs. Experiment with different cheeses to enhance the taste. Parmesan is classic, but you can try goat cheese or a sharp cheddar. These can add depth and richness to your dish. One mistake is overcooking the rice. Keep an eye on it and test it often. If you cook it too long, it will become mushy. Stirring is important, but do not overdo it. Stir gently and consistently, allowing the rice to cook evenly. This technique helps prevent clumping and ensures a creamy finish. {{image_2}} You can easily make a vegan version of this risotto. Replace heavy cream with coconut cream. For cheese, use nutritional yeast instead of Parmesan. Both substitutions keep the creamy texture. They also add a unique flavor that enhances your dish. Want to add some protein? You can mix in chicken, shrimp, or tofu. Cook the protein separately first. Then, stir it into the risotto right before serving. This adds heartiness and makes the dish more filling. You can boost the nutrition by adding other veggies. Peas or bell peppers work great here. They add color and crunch, making the dish even more appealing. Just toss them in when you add the spinach. To store your leftover risotto, place it in an airtight container. This helps keep the risotto fresh. Make sure to cool it down first before sealing it. You can store it in the fridge for up to three days. Label the container with the date. This way, you know when to eat it. Freezing risotto is a great way to save it for later. First, let it cool completely. Then, scoop portions into freezer-safe bags or containers. Press out as much air as possible before sealing. You can freeze it for up to three months. When you are ready to eat it, thaw it overnight in the fridge. Reheating risotto can be tricky. You want to bring back its creamy texture. The best way is to use a saucepan. Add a splash of broth or water to help loosen it. Heat it over low to medium heat, stirring often. This keeps it from sticking to the pan. If you want, add a little extra cream or cheese for richness. Enjoy your delicious risotto again! For risotto, I love using cremini or button mushrooms. They add great flavor and texture. Shiitake mushrooms also bring a rich taste. You can mix different types for more depth. Just make sure to slice them evenly for even cooking. Yes, you can use other grains like Carnaroli or Vialone Nano. These types also give a creamy texture. Quinoa can be a fun choice too, but it will change the flavor. Just remember, not all grains will absorb liquid like Arborio rice. To make risotto gluten-free, check your broth for gluten. Use a gluten-free vegetable broth. You can also add rich flavors with dairy-free cream or cheese. Nutritional yeast is an excellent substitute for cheese. It gives a cheesy flavor without gluten. In this post, we explored making a delicious risotto. We began with key ingredients like Arborio rice, fresh spinach, and mushrooms. Then, I shared step-by-step instructions on sautéing aromatics, cooking mushrooms, and finishing the dish. We talked about tips to perfect your risotto and variations like vegan options or added proteins. Lastly, I covered how to store leftovers effectively. With these tips, you can create a risotto that impresses and satisfies. Enjoy cooking and sharing this tasty meal with others!$

One Pot Creamy Mushroom Spinach Risotto

A rich and creamy risotto made with Arborio rice, mushrooms, and spinach, all cooked in one pot for easy cleanup.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 400 kcal

Ingredients

1 cup Arborio rice
4 cups vegetable broth
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups fresh spinach, roughly chopped
1 teaspoon dried thyme
1 teaspoon rosemary, chopped
0.5 cup grated Parmesan cheese
0.5 cup heavy cream
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, until the mushrooms are browned and their moisture has evaporated.
Add the Arborio rice to the pot and stir well, toasting the grains for about 2 minutes.
Begin adding the vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more broth. Continue this process until the rice is creamy and al dente, which should take about 20 minutes.
Once the rice is cooked, stir in the chopped spinach, thyme, and rosemary. Allow the spinach to wilt, about 2-3 minutes.
Mix in the grated Parmesan cheese and heavy cream, stirring until fully incorporated and creamy. Season with salt and pepper to taste.
Remove from heat and let the risotto sit for about 2 minutes before serving.
Spoon the risotto into shallow bowls, garnish with fresh parsley and an extra sprinkle of Parmesan cheese. For a pop of color, place a few fresh spinach leaves on top.

Notes

For a vegan option, substitute Parmesan cheese with nutritional yeast and heavy cream with coconut cream.

Keyword creamy, mushroom, one-pot, risotto, spinach