Community recipe
Mushroom Spinach Risotto
Creamy stovetop risotto layered with golden mushrooms, spinach, Parmesan, and thyme.
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- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- Medium
Get ready
Ingredients
- 340 g cremini mushrooms, sliced
- 3 tbsp butters
- 1 yellow onion, finely diced
- 1.5 cup arborio rices
- 5 cup vegetable broths, warmed
- 140 g baby spinaches
- 75 g parmesan cheeses, grated
- 1 tbsp fresh thyme
Make it
Instructions
- 01
Brown the mushrooms
Ingredients: 340 g cremini mushroom, sliced, 3 tbsp butter. Cook the mushrooms in half the butter over medium-high heat until deeply browned, then set aside.
- 02
Cook the risotto
Ingredients: 1 item yellow onion, finely diced, 1.5 cup arborio rice, 5 cup vegetable broth, warmed. Soften the onion in the remaining butter. Add the rice, then add warm broth a ladle at a time, stirring until absorbed.
- 03
Finish
Ingredients: 140 g baby spinach, 75 g parmesan cheese, grated, 1 tbsp fresh thyme. Fold in the mushrooms, spinach, Parmesan, and thyme. Stir until creamy and the spinach wilts.
