Print

Risotto Recipe with Spinach, Mushrooms, and Peas

Print Recipe

This creamy risotto recipe is loaded with parmesan, vegetables, and mushrooms.

Ingredients

Scale
  • ¼ cup unsalted butter
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced (About 1½ tbsp)
  • 1¼ cups arborio rice
  • ½ cup dry white wine
  • 6 cups reduced sodium broth – chicken or vegetable
  • 8 oz mushrooms (I really like oyster mushrooms if you can find them!)
  • 1 cup frozen peas
  • 3 cups baby spinach leaves (loosely packed)
  • 1 tsp black pepper
  • 1¼ cup grated parmesan cheese (About 100 g in my hands – I use Parmigiano Reggiano when possible)

Instructions

Mushrooms and Peas

  1. Heat 2-2½ Tbsp olive oil over medium-low heat in skillet until shimmering
  2. Stir sliced mushrooms periodically until fully cooked (Depending on type and slice, 5-10 minutes)
  3. Stir in 1 cup of frozen peas and stir periodically until fully thawed, about 5 minutes (If using canned peas, add with the spinach)
  4. Remove from heat

Risotto

  1. Set-up chicken stock on stove in a medium saucepan. Warm to a simmer, lower heat, and cover. You can do this a bit earlier because it will take time to warm up.
  2. Melt 4 tablespoons of butter over medium heat in a large saucepan
  3. Add onions and cook until soft (Minimal to no crunch) – expect this to take 10 minutes or more. Note: Personally, I really do not like the texture of even modestly toothsome onions in risotto which is why I suggest not rushing this step. However, if toothsome onions do not bother you, feel free to continue after about 5 minutes.)
  4. Add minced garlic. Sauté for about 2 minutes until fragrant
  5. Add the rice and stir well. Cook for about 2 minutes with regular stirring. Do not allow the rice to burn.
  6. Pour in the white wine. Stir for about 2 minutes or until most liquid has evaporated
  7. Start adding hot broth about ½ cup at a time. Stir consistently after each addition until most broth has been absorbed. You do not need to stir constantly. Stir frequently and do not let the rice dry out.
  8. Add broth until rice is al dente. This usually takes me less than 20 minutes. Check the texture of the rice as you go – the volume of unused broth is not always an indicator of how done your risotto is. You may not use all of the broth, and you don’t want to overcook the rice!
  9. Remove from heat
  10. Add black pepper and mix well
  11. Stir spinach into rice and mix – it will wilt in the residual heat

Finishing

  1. Fold the mushrooms and peas into the rice
  2. Add 1¼ cup of grated parmesan cheese. Mix thoroughly. Make sure the risotto is still warm at this stage to ensure it melts completely.
  3. Taste before serving. If needed, you can add salt.

Notes

If you want a couple shortcuts to cut down on dishes or the time it takes to make this, please see the substitutions section.

Nutrition

Find it online: https://myglutenfreephd.com/risotto-recipe-veg/