Creamy Spinach and Mushroom Risotto

Creamy without cream. Rich without heaviness. This risotto blends the earthy umami of mushrooms with the delicate freshness of wilted spinach, folded into velvety Arborio rice that’s gently stirred to perfection. Each bite offers a savory hug: warm, comforting, and deeply satisfying. The flavors are elevated but still inviting, like a dish meant to be savored under soft lighting with a glass of wine—or packed into a thermos for a cozy lunch on the go.

Why It’s Incredibly Easy to Make

Risotto may sound gourmet, but it’s simpler than it looks. No need for special appliances or restaurant techniques—just a single pan, some patience, and a stirring spoon. This version skips the fuss of heavy cream, relying on the starches released by slow-cooked Arborio rice to create its iconic texture. You cook it low and slow, adding broth in stages and layering flavor with sautéed garlic, mushrooms, and a final flourish of spinach for color and nutrients. It’s a one-pot wonder dressed in culinary chic.

Why It’s Perfect for Meal Prep

Despite risotto’s “serve fresh” reputation, this version actually reheats like a charm. The creamy texture holds up, and the flavors deepen overnight. For meal prep:

  • Store in airtight containers up to 4 days

  • Add a splash of broth or water when reheating to revive the silkiness

  • It can also be spooned into baked bell peppers or served alongside roasted protein to remix it midweek

Whether it’s Monday lunch or Friday dinner, creamy spinach and mushroom risotto keeps delivering comfort without compromise.

Creamy Spinach and Mushroom Risotto

Recipe

 

Ingredients:

  • 1 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 cup Arborio rice

  • ½ cup dry white wine (optional)

  • 4 cups low-sodium vegetable broth, warmed

  • 2 cups sliced cremini mushrooms

  • 2 cups fresh spinach

  • Salt and pepper to taste

  • ¼ cup grated parmesan (or plant-based alternative)

  • Zest of ½ lemon (optional for brightness)

Instructions:

  1. Heat olive oil in a large pan. Sauté onion until translucent, about 3 minutes.

  2. Add garlic and mushrooms, cook until mushrooms are browned and tender.

  3. Stir in Arborio rice, letting it toast slightly for 1–2 minutes.

  4. Pour in white wine (if using), stir until absorbed.

  5. Add broth ½ cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. This takes about 20 minutes.

  6. When rice is creamy and just tender, stir in spinach until wilted.

  7. Season with salt, pepper, parmesan, and lemon zest if desired. Serve warm.

Nutrition Facts (Per Serving)

  • Calories: 390 kcal

  • Protein: 11 g

  • Total Fat: 10 g

  • Saturated Fat: 2.5 g

  • Carbohydrates: 60 g

  • Dietary Fiber: 5 g

  • Sugars: 4 g