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Mushroom & Spinach Risotto

Risotto used to be one of my go-to meals after work, but for some reason it fell off my radar for a while. Well, it’s back in full force and has made a strong resurgence in my life. I know risotto can seem intimidating, but honestly, if you are patient, it makes a wonderful fall meal.

A few notes:

1. BE PATIENT: risotto takes time, and if you add stock too fast, it will get sticky and gross. Add stock one ladle at a time, and make sure to wait as long as possible before the next ladle. The first few will take a while to absorb, but as you get closer to the end, the rice absorbs faster.

2. STIR OFTEN: don’t walk away from your risotto, or it will stick!


  • 3/4 C rice (arborio is the best, but I cheat with basmati sometimes because I love it!)
  • 3 C vegetable stock
  • 1/2 onion diced
  • 2 T butter
  • 1/2 C white wine
  • 6 ounces diced mushrooms
  • 1 C spinach
  • 2 T parmesan cheese


1. In a sauce pan, heat stock so it is warm, but not boiling.

2. In a second pan, melt 1 T butter on medium.

3. Add in onions and sauté for 2 minutes. Then add in the rice, and sauté quickly for 2 minutes, stirring often!

4. Add in white wine, and stir completely. Allow the white wine to completely cook out before proceeding to the next step.

5. Add in mushrooms and first ladle of broth. Stir completely.

6. When the broth is absorbed, you should be able to move the rice and create a hole and no stock should fill it. If when you move the rice, liquid fills the open space, you are not ready for the next step. Be patient!!

7. Add in the stock slowly, one ladle at a time. Make sure to WAIT after each one, until it is absorbed.

8. At the point of the last ladle of stock, add in the spinach, parmesan, and remaining 1 T of butter. Combine thoroughly until the last liquid absorbs.

9. Serve immediately with fresh parmesan, red pepper flakes, or black pepper. Enjoy!

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