Name: Creamy Mushroom and Spinach Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 litre water; 2–3 tsp vegetable or chicken stock powder; 1 tbsp olive oil; 1 large brown/yellow onion, finely diced; 2–3 cloves garlic, minced; ½ tsp fresh thyme, stems removed; 400g portobello mushrooms, sliced; 1½ cups Arborio rice (do not rinse); 125ml dry white wine or brandy; ¼–½ cup Parmesan cheese, finely grated; 1–2 tbsp cream or evaporated milk; ½ tsp lemon zest; 1–2 tsp lemon juice; 2 cups spinach, chopped; 1 tbsp fresh parsley, finely chopped; 1+ tsp freshly ground black pepper; Salt to taste

Description

A luscious, creamy risotto made with sautéed portobello mushrooms, fresh spinach, and a bright finish of lemon, Parmesan, and cream. Perfect as a comforting main dish or an elegant side.

Ingredients

Scale

For the broth

1 litre water
2–3 tsp vegetable or chicken stock powder

For the risotto

1 tbsp olive oil
1 large brown/yellow onion, finely diced
2–3 cloves garlic, minced
½ tsp fresh thyme, stems removed
400g portobello mushrooms, sliced
1½ cups Arborio rice (do not rinse)
125ml dry white wine or brandy

Finishing touches

¼–½ cup Parmesan cheese, finely grated
1–2 tbsp cream or evaporated milk
½ tsp lemon zest
1–2 tsp lemon juice
2 cups spinach, chopped
1 tbsp fresh parsley, finely chopped
1+ tsp freshly ground black pepper
Salt to taste

Instructions

In a saucepan, combine water and stock powder. Bring to a boil, reduce to low, and keep warm.
In a large deep pan, heat olive oil over medium. Sauté onion until translucent, then add garlic and thyme.
Add mushrooms. Cook until softened and lightly browned.
Stir in Arborio rice and toast for 2–3 minutes.
Pour in wine or brandy. Simmer until fully absorbed, stirring frequently.
Add warm broth ½ cup at a time, stirring until absorbed before adding more.
Continue for 25–30 minutes, until rice is al dente and risotto is creamy.
Stir in lemon zest, juice, cream, Parmesan, and spinach. Cook until spinach wilts.

Season to taste. Let rest for 2–3 minutes. Garnish with parsley and serve hot.

Notes

Use freshly grated Parmesan for the best flavor and melt.
Don’t overcook the spinach—it should wilt, not disappear.
Taste as you go. Adjust salt after adding cheese and broth.
Stir gently and regularly for optimal creaminess.

Serve immediately for best texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish or Side
Method: Stovetop
Cuisine: Italian

Nutrition

Calories: 440
Sugar: 4g
Sodium: 600mg
Saturated Fat: 7g
Unsaturated Fat: 10g
Carbohydrates: 56g
Fiber: 5g
Protein: 14g
Cholesterol: 25mg