Mushroom and Spinach Risotto: A romantic date night dish
This Creamy Mushroom Spinach Risotto recipe is a delightful dish, perfect for a weekend dinner or a cozy date night at home. The combination of earthy mushrooms, vibrant spinach, and creamy risotto creates an irresistible flavorful and comforting meal that’s sure to impress.
To start, roasting the Cremini or baby Bella mushrooms in the oven until they’re tender and golden brown adds a deep earthy depth of flavor to the dish. Additionally, sautéing baby spinach with garlic and olive oil until it’s wilted and flavorful gives the dish a unique flavor..
What’s the best cooking vessel for this creamy risotto and how to harmonize the flavor profile?
Next, the risotto comes together by sautéing shallots and garlic in olive oil, then adding Arborio rice and white wine. Importantly the risotto technique means gradually adding warm chicken stock to the arborio, stirring constantly until it’s creamy and al dente.
Importantly, when cooking the risotto, be sure to select the right type of cooking vessel. For example, cooking rice in a saucepan with height gives the rice room to steam. However, the risotto process cooks better in a pan with more surface area, like this Made in Cookware non stick pan. Specifically, a nonstick deep sauté pan works perfectly. This pan, therefore, gives room for the constant stirring which facilitates building the creamy texture. Additionally, the use of a risotto wooden spoon or silicone spatula preserves the texture of the arborio grain.
Finally, the creamy mushroom spinach risotto is finished by combining the roasted mushrooms and sautéed spinach. Additionally, another layer of flavor comes from adding in a touch of tarragon, butter, and Parmigiano Reggiano or Parmesan cheese with the cooked risotto. Hence, resulting in a rich and satisfying dish that’s bursting with flavor. Importantly, for a lighter risotto, the cheese can be reduced or eliminated altogether. Doing so, however, still gives the risotto its creamy texture. That’s because the risotto process. of stirring constantly releases the starch. Hence, a creamy risotto texture.
Serve this Mushroom and Spinach Risotto hot, garnished with additional grated cheese and fresh tarragon for a beautiful presentation. Whether you’re cooking for a special someone or just treating yourself to a delicious meal, this recipe is sure to be a hit. Additionally, try our spinach only creamy risotto. It’s a perfect choice for non-mushroom lovers.
Disclosures
Terms of Use
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.
Product disclosures
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Creamy Risotto Mushrooms Spinach
Equipment
- 1 3 to 4 quart deep saute pan I use a stainless steel All Clad Pan
Ingredients
FOR THE MUSHROOMS
- 12 ounces Cremini or baby Bella mushrooms cleaned and sliced
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 tablespoon extra virgin olive oil.
FOR THE SPINACH
- 10 ounces baby spinach organic
- 1 clove garlic finely minced or grated
- salt and freshly ground black pepper to taste
- 1 Tablespoon extra virgin olive oil
FOR THE RISOTTO
- 2 tablespoons extra virgin olive oil
- 2 tablespoons shallot finely minced
- 1 clove garlic finely minced or grated
- 1 cup Arborio short grain
- 1/2 cup white wine
- 4 1/2 cups chicken stock warmed
- 1/2 – 3/4 teaspoon kosher salt
- freshly ground white pepper to taste
- 1 teaspoon fresh tarragon minced
- 2 tablespoon tarragon butter or regular whole butter
- 1 – 1 1/4 cups freshly grated parmigiana reggiano or parmesan cheese
Instructions
- Add the chicken stock to a medium pot. Bring to a simmer and keep warm.
Prepare and roast the mushrooms
Preheat oven 425F/218C Degrees
- Add the mushrooms to a parchment lined sheet pan. Season with the salt and freshly ground black pepper. Coat with olive oil. Mix to coat the mushrooms with the oil.
- Transfer the sheet pan to the oven. Roast 15 minutes. Remove and set aside.
While the Mushrooms are roasting, cook the spinach
- Add the olive oil to a 3 or 4 quart deep sauté pan. Add the garlic, pinch of salt and freshly ground black pepper. Turn on the heat to medium.
- As soon as the garlic starts to sizzle, (no color), add the spinach. Turn up the heat to high. Ue a kitchen thong or spoon to mix. Once the spinach starts to wilt, turn off the heat. Sprinkle in a pinch or 2 of salt if necessary. Remove spinach, and any juices, from the pan and set aside.
Make the Risotto and bring it altogether
- Add the olive oil to the sauté pan. Heat using medium heat.
- Add the shallots. Sauté 1 to 2 minutes just until fragrant.
- Add the garlic. Stir and cook 30 seconds.
- Add in the arborio. Stir to coat with the shallots mixture. Cook two minutes.
- Pour in the white wine. Stir and cook until almost absorbed (au sec). Season with salt and freshly ground black pepper.
- Add in chicken stock 1 cup at a time. Stir consistently after each addition and cook each addition until almost dry. Keep repeating adding the stock. As the arborio begins to tenderize, the liquid will start to become less absorbent.
- Once your desired al dente texture is achieved – takes about 15 to 20 minutes – add in the roasted mushrooms, sautéed Spinach and stir.
- Add in the cheese, if using and add in the truffle butter. Stir. Remove from heat. Serve immediately. Enjoy.Note: I usually love to serve this will a pice of pan fried salmon.
Video
Nutrition
Leave a Reply