Do you need a gorgeous recipe for your weeknight dinners? A dish that everyone in the home will like and ask for more? Risotto is certainly one of the best ways to go. Spinach and mushrooms are a very common combination that always gives excitement! Mushrooms, sun-dried tomatoes, garlic, and parsley will set the party up. Add a healthy green touch with baby spinach, link everything with Parmesan, and you’re set for an entire meal!
Ingredient list for Spinach and Mushrooms Risotto
Serves 4:
- 1/2 lb (250 g) rice
- 1 pint (50 cl) of vegetable broth
- 1/2 pint (25 cl) of white wine
- 1/2 lb (250 g) small mushrooms
- 2 tablespoons olive oil
- 3/4 oz (20 g) butter
- 3/4 oz (20 g) grated Parmesan cheese
- 1/2 lb (250 g) baby spinach
- Dried tomatoes
- Salt and pepper
- A beautiful garlic clove
- Parsley
- Thyme
Cooking instructions
1. Soak the dried mushrooms in 1 pint of hot water for 1 hour. Drain the mushrooms and cut into small pieces. Filter the soaking water and add the broth.
2. Risotto: In a large skillet, heat the olive oil. Add rice, half the mushrooms, spinach, and dried tomatoes, and stir well to coat with fat. Add white wine and let it evaporate. Then gradually add the hot broth, ladle by ladle, stirring constantly. Cooking takes between 16 and 18 minutes.
3. When cooking is done, add butter and Parmesan off the heat. Taste and adjust the seasoning with salt and pepper if necessary.
4. Topping: When the risotto is cooked, fry whole mushrooms with garlic (peeled and cut in half), thyme, and a little salt and pepper in olive oil. When the mushrooms’ water has evaporated, add a knob of butter and remove from the heat. Add half the chopped parsley.
5. Finish: Add half of the mushrooms to the risotto. Serve in individual bowls or soup plates. Divide the remaining mushrooms on top, add some crushed hazelnuts and a drizzle of hazelnut oil, and sprinkle with a little chopped parsley. Enjoy!
Tip: Serve with a lot of Parmesan!
Spinach and Mushrooms Risotto
by eatwell101
Yield: 4
Prep Time: 10 min
Cook Time: 16 min
Ingredients
- 1/2 lb (250 g) rice
- 1 pint (50 cl) of vegetable broth
- 1/2 pint (25 cl) of white wine
- 1/2 lb (250 g) small mushrooms
- 2 tablespoons olive oil
- 3/4 oz (20 g) butter
- 3/4 oz (20 g) grated Parmesan cheese
- 1/2 lb (250 g) baby spinach
- Dried tomatoes
- Salt and pepper
- A beautiful garlic clove
- Parsley
- Thyme
Instructions
- Soak the dried mushrooms in 1 pint of hot water for 1 hour. Drain the mushrooms and cut into small pieces. Filter the soaking water and add the broth.
- Risotto: In a large skillet, heat the olive oil. Add rice, half the mushrooms, spinach, and dried tomatoes, and stir well to coat with fat. Add white wine and let it evaporate. Then gradually add the hot broth, ladle by ladle, stirring constantly. Cooking takes between 16 and 18 minutes.
- When cooking is done, add butter and Parmesan off the heat. Taste and adjust the seasoning with salt and pepper if necessary.
- Topping: When the risotto is cooked, fry whole mushrooms with garlic (peeled and cut in half), thyme, and a little salt and pepper in olive oil. When the mushrooms’ water has evaporated, add a knob of butter and remove from the heat. Add half the chopped parsley.
- Finish: Add half of the mushrooms to the risotto. Serve in individual bowls or soup plates. Divide the remaining mushrooms on top, add some crushed hazelnuts and a drizzle of hazelnut oil, and sprinkle with a little chopped parsley. Enjoy!
- Tip: Serve with a lot of Parmesan!
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