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Creamy Spinach and Mushroom Risotto

Creamy Spinach and Mushroom Risotto

This Creamy Spinach and Mushroom Risotto is a restaurant style dish packed with tons of flavor that can be made right in your own kitchen.
Prep Time 10 mins
Cook Time 30 mins
Servings 4


  • 2-3 Tablespoons Butter
  • 1 Tablespoon Canola oil, add more as needed
  • 1 Cup Arborio Rice
  • ½ Cup Yellow onion, diced
  • 4-6 Cups Warm Chicken Stock (unsalted)
  • ¼ Cup Parmigiano-Reggiano
  • ½ Cup White wine
  • ½ Cup Mushrooms, sliced
  • Cup Spinach, chopped
  • Kosher salt and black pepper, as needed
  • Garlic powder, as needed


  • Heat a medium saucepan over medium heat.
  • Add butter and a little canola oil mushrooms and onions. Stir occasionally, until onions are translucent and tender.
  • Stir in the Arborio rice, stirring constantly, for about 1 minute.
  • Then add wine and cook until the alcohol has reduced down.
  • Add ¼ cup of the warm chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes.
  • Stir in spinach until wilted.
  • Once the risotto has reached your desired consistency remove from heat and stir in Parmesan cheese. Set aside and keep warm. Enjoy!