Creamy Mushroom and Spinach Risotto (Ready in 40 Minutes)
Creamy mushroom and spinach risotto is an Italian rice dish cooked slowly with warm broth until rich and tender, then finished with golden mushrooms, wilted spinach, and Parmesan. It is ready in about 40 minutes and is naturally vegetarian and gluten-free. Did you know that mushrooms are also the only plant food that naturally contains vitamin D?
I make this risotto on the evenings I want something that feels like a hug in a bowl without a long ingredient list. The trick I learned after making it dozens of times is patience with the broth: add it slowly, one ladle at a time, and the rice turns silky on its own. The spinach goes in at the very end so it stays bright and fresh.
This Recipe Works If You Need
- A cozy, filling vegetarian dinner ready in under an hour
- A naturally gluten-free main that does not taste “free from” anything
- A way to use up mushrooms and a bag of spinach before they turn
- A comforting meatless Monday meal the whole family will eat
Why You’ll Love This Risotto
- One pan, simple steps. Everything happens in a single pan, mostly with a wooden spoon in hand.
- Naturally gluten-free. Arborio rice contains no gluten, so it suits most diets.
- Rich without cream. The creaminess comes from the rice starch, not heavy cream.
- Flexible. Easy to make vegan, and a great base for other vegetables.
Ingredient Notes
Arborio rice is the classic choice for risotto because its high starch content creates that signature creamy texture. Carnaroli rice works just as well. Do not rinse it, or you will wash away the starch you need.
Mushrooms bring savory, earthy depth. Cremini (baby bella) or white button mushrooms are easy to find, but a handful of dried porcini soaked in warm water adds extra flavor.
Spinach goes in at the end so it keeps its color and fresh taste. Baby spinach needs no chopping; mature spinach is best roughly chopped.
Parmesan adds salt and umami. For a strictly vegetarian version, choose a hard cheese made without animal rennet, or use nutritional yeast as in our vegan mushroom risotto.
Tips for the Perfect Risotto
- Keep the broth hot. Cold broth shocks the rice and slows cooking. Keep it simmering on a back burner.
- Add broth gradually. One ladle at a time, stirring, waiting until it is absorbed before adding more.
- Stop at al dente. The rice should be tender with a slight bite in the center. It keeps cooking off the heat.
- Finish off the heat. Stir in the cheese and butter after removing the pan from the heat for the creamiest result.
Substitutions and Variations
Make it vegan: swap the butter for olive oil or vegan butter and the Parmesan for 3 tablespoons of nutritional yeast. Our vegan mushroom risotto shows the full method.
No wine: skip it and add an extra splash of broth with a teaspoon of lemon juice for brightness.
Add protein: stir in a cup of cooked white beans or top with pan-fried smoked tofu.
Other vegetables: peas, asparagus, or roasted butternut squash all work beautifully in place of, or alongside, the spinach.
Storage and Make Ahead
- Fridge: store in an airtight container for up to 3 days.
- Reheat: warm gently on the stovetop with a splash of broth or water to loosen it.
- Freezing: possible for up to 1 month, though the texture softens. Thaw overnight before reheating.
- Leftover tip: turn cold risotto into crispy arancini (fried rice balls) the next day.
Serve it as a main with a simple green salad, or alongside a bowl of mushroom soup for a fully comforting, mushroom-forward dinner.
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Creamy Mushroom and Spinach Risotto
Ingredients
- 1½ cups Arborio rice
- 9 oz mushrooms cremini or white, sliced
- 5 oz baby spinach fresh
- 1 onion medium, finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine (optional)
- 5 cups hot vegetable broth
- ½ cup grated Parmesan (or vegetarian hard cheese)
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Pour the broth into a pot and keep it warm over low heat.
- In a large pan, heat the olive oil with 1 tbsp butter. Sauté the onion until soft, about 3 minutes. Add the garlic and cook 30 seconds.
- Add the mushrooms and cook until golden and the released liquid has evaporated, about 5 to 6 minutes.
- Add the rice and toast for 1 to 2 minutes, until the edges look translucent.
- Pour in the wine and stir until absorbed.
- Add the hot broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more, about 18 to 20 minutes, until the rice is creamy and al dente.
- Stir in the spinach and cook until just wilted, about 1 minute.
- Remove from the heat. Stir in the Parmesan and remaining 1 tbsp butter. Season with salt and pepper, rest 2 minutes, and serve.
Notes
Frequently Asked Questions
Yes. This risotto is built around whole vegetables, with mushrooms providing B vitamins and spinach adding iron and folate. It is naturally vegetarian and gluten-free, and you control the amount of butter and cheese, so it fits a balanced diet well.
You can. Cook it until it is about three quarters done, spread it on a tray to cool, then refrigerate. Finish cooking with a little extra hot broth just before serving, which takes about five minutes.
Stored in an airtight container, mushroom and spinach risotto keeps for up to 3 days in the fridge. Reheat it gently on the stovetop with a splash of broth or water to bring back its creamy texture.
Risotto made with Arborio or Carnaroli rice is naturally gluten-free, since rice contains no gluten. Just make sure your vegetable broth is certified gluten-free, as some stock cubes contain wheat.
Absolutely. Replace the butter with olive oil or vegan butter and swap the Parmesan for nutritional yeast. The rice starch still gives you a rich, creamy result without any dairy.
Cold risotto is perfect for arancini, the Italian fried rice balls. Shape it into balls, coat in breadcrumbs, and fry until golden for a crispy second meal from the same batch.
