Mushroom Risotto with Spinach
This creamy mushroom risotto is easy to make in the Instant Pot or on the stovetop.
Risotto has been one of my kids’ favorite foods since they were just wee toddlers. Creamy, cozy, and comforting, risotto is one of those dishes that seems difficult to make, but once you learn the basic method, the options are endless.
We’ve done Instant Pot Risotto with Peas and Instant Pot Risotto with Roasted Vegetables in the past because the Instant Pot makes an essentially no-stir risotto. Though these Instant Pot risotto recipes can be made on the stovetop as well, we also have traditional risotto recipes like Peas and Carrot Risotto and Artichoke Zucchini Blossom Risotto, and one of my oldest recipes, Slow Cooker Risotto!
Mushroom Risotto Ingredients
This mushroom risotto recipe uses traditional ingredients like arborio rice and broth. However, Italian carnaroli rice also works well for risotto. I’m working on a couple of alternative “rice” risotto recipes to share in the future using different grains like quinoa. You can find a traditional Italian Farro Risotto (Farrotto) Here.
- Yellow onion (or shallots)
- Arborio rice
- Dried Porcini mushrooms
- Fresh Crimini mushrooms
- Vegetable broth
Cooking with Dried Mushrooms
Using dried mushrooms to add umami is a trick I learned from Mark Bittman a long time ago in a New York Times recipe. You can find them at Whole Foods near the truffle products, at World Market, or through my Amazon Affiliate link here. They usually come as a mix of mushrooms or just Porcini, and either are fine here.
To use dried mushrooms, you first need to rehydrate them in warm water for about 15 minutes, so I always start with this step. If you don’t have dried mushrooms, that’s okay! You can use all fresh mushrooms in this recipe. Have you seen the umami powder at Trader Joe’s in the spice section? That would be an easy way to add more mushroomy umami flavor too.
How to Make Mushroom Risotto
Risotto almost always starts with a saute of onions and garlic in a little olive oil.
Add the rice and stir to toast in. While normally always rinse rice before using, I don’t with risotto, because the starch is what creates a creamy risotto. Add the mushrooms and saute until they just begin to sweat and brown a little.
If you’re using the Instant Pot, you’ll add 3 1/2 cups of broth at this point. Scrape up any bits stuck to the bottom and give the whole thing a stir.
If you’re making this mushroom risotto on the stovetop, pour 5 cups of broth into a saucepan, bring to a simmer, then keep warm over low heat. More broth is needed when cooking on the stovetop to account for evaporation. Stir a ladleful of warm broth into the rice mixture until it’s absorbed. Continue doing this until the risotto is tender and creamy. It’s really that simple.
How to Serve Mushroom Risotto
I like to wilt in a few handfuls of fresh baby spinach at the very end and top with plenty of fresh parsley and freshly cracked black pepper. Also, a pinch of truffle salt or truffle oil makes a big difference. Enjoy!
- ½ cup dried porcini mushrooms*
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 1 1/2 cups arborio rice
- 3 cloves garlic, minced
- 1 cup sliced baby Bella mushrooms
- 3 ½ cups vegetable broth (5 cups for stovetop)
- 3 sprigs fresh thyme
- 1/2 cup grated parmesan (I used Follow Your Heart which is dairy-free)
- salt and pepper to taste (I love truffle salt here)
- 4 oz. baby spinach
- Flat leaf parsley, for garnish
Stovetop Mushroom Risotto
- Rinse the dried mushrooms, then soak in a bowl of warm water. Set aside. Warm 5 cups broth in a saucepan over low heat.
- Heat the oil in a large skillet over medium high heat. Add the onion and saute until translucent, about 5 minutes. Add the rice and stir until toasty, about 2 minutes. Season with salt and pepper. Stir in the garlic, thyme, and soaked (drained) mushrooms. You can add some of the soaking liquid for extra flavor.
- Ladle about 1/2-1 cup of warm broth into the rice and stir until just absorbed, about 2 minutes, then add another ladle of broth. Continue until the rice is tender, stirring frequently. You may not need all of the broth.
- While the risotto is cooking, prepare the mushrooms. Heat another tablespoon oil in a frying pan over medium high heat. Add the mushrooms, season with salt and pepper, and cook until browned and tender, about 5 minutes.
- Season risotto to taste with salt and pepper and stir in the Parmesan. Stir the spinach and baby Bella mushrooms into the risotto just until spinach is wilted.
- Serve immediately garnished with parsley and more Parmesan.
Instant Pot Mushroom Risotto
- Rinse the dried mushrooms, then soak in a bowl of warm water. Set aside.
- Select saute (high). Add olive oil to warm. Add the onion and saute until translucent, about 5 minutes. Add the rice and baby Bella mushrooms and stir until toasty and mushrooms begin to brown, about 2 minutes. Season with salt and pepper. Stir in the garlic and soaked (drained) mushrooms. Select cancel.
- Add 3 1/2 cups vegetable broth and thyme and stir. Lock the lid, with valve sealing, and set to pressure cook (high) for 5 minutes. It will take about 10 minutes for the pot to come to pressure before the clock begins to count down. When cook time is complete, carefully quick release the pressure and remove the lid. Add more broth if needed to thin.
- Season to taste with salt and pepper and stir in the Parmesan and spinach just until spinach is wilted.
- Serve immediately garnished with parsley and more Parmesan.
- Dried mushrooms create a much richer flavor and interesting texture than fresh mushrooms alone. If you can't find dried mushrooms, feel free to use 10-12 oz. fresh mushrooms.
- A pinch of Trader Joe's umami seasoning or truffle salt is a wonderful addition to this recipe.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 222 Total Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Sodium: 908mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 8g