Easy Mushroom and Spinach Risotto: Comfort Food Goals

Looking for a dinner that’s creamy, comforting, and impressive—but doesn’t involve a 5-star restaurant or a ridiculous grocery bill? Enter: Mushroom and Spinach Risotto. This plant-based, budget-friendly version of the classic Italian dish brings gourmet vibes to your table without the culinary drama.

Whether you’re cooking to impress, meal prepping with flair, or just trying to feel like a functioning adult on a Tuesday night, this risotto has your back (and your tastebuds).

Key Ingredients That Bring the Magic to Your Mushroom and Spinach Risotto

Arborio Rice

This starchy short-grain rice is the reason risotto is so luxuriously creamy. Don’t substitute this one—it’s the foundation of everything.

Mushrooms

Earthy, meaty, and full of umami, mushrooms bring that deep, savory flavor that makes this risotto sing. Cremini, button, shiitake—pick your favorite.

Spinach

Fresh spinach adds a vibrant pop of green, a boost of nutrients, and balances the richness of the risotto without overwhelming it.

Garlic & Onion

This iconic duo creates the aromatic base that ties the whole dish together. They’re simple, powerful, and completely necessary.

White Wine (Optional but Fancy)

Dry white wine adds depth and a little zing. If you’re skipping the wine, just use more broth—it’ll still be delicious and family-friendly.

Nutritional Yeast (Optional)

Looking for that cheesy, umami-rich flavor without the dairy? A spoonful of nutritional yeast adds richness that levels things up.

How to Make Mushroom and Spinach Risotto:

This Mushroom and Spinach Risotto is a creamy, flavorful, and budget-friendly meal that’s perfect for any occasion.

• Fresh parsley, chopped (optional, for garnish)
• 1 cup Arborio rice (or any short-grain rice)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (any variety)
• 4 cups vegetable broth
• 2 cups fresh spinach, roughly chopped
• 1/2 cup dry white wine (optional, can substitute with more broth)
• 2 tbsp olive oil
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste

Prepare Ingredients:

• Finely chop the onion and mince the garlic.
• Slice the mushrooms.
• Roughly chop the spinach.

Heat the Broth:

• In a medium saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto.

Sauté Aromatics:

• In a large skillet or pot, heat 1 tbsp of olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Cook the Mushrooms:

• Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and become tender.

Season with a pinch of salt and pepper.

Toast the Rice:

• Push the mushrooms to one side of the skillet and add the remaining 1 tbsp of olive oil.
• Add the Arborio rice and cook for about 2-3 minutes, stirring constantly, until the rice is lightly toasted.

Deglaze with Wine (if using):

• Pour in the white wine and stir until it is mostly absorbed by the rice.

Add Broth Gradually:

• Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently.
• Allow the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

Add Spinach:

• When the rice is almost done, stir in the chopped spinach.
• Cook for another 2-3 minutes until the spinach is wilted and incorporated.

Finish the Risotto:

• Stir in the nutritional yeast if using, for a cheesy flavor.
• Season with salt and pepper to taste.

Serve:

• Serve the risotto hot, garnished with fresh parsley if desired.

Ways to Enjoy Mushroom and Spinach Risotto

This risotto is a whole mood, but you can absolutely play with it depending on your appetite or the occasion:

• Serve as a main dish: Pair with a glass of white wine (or sparkling water in a fancy glass) and pretend you’re in a cozy Italian bistro.
• Side dish upgrade: Risotto + a crispy tofu cutlet or baked portobello = full grown-up meal goals.
• Leftover remix: Scoop cold risotto into small balls, roll in breadcrumbs, and pan-fry for quick arancini-inspired bites.
• Topped with extras: Add a drizzle of truffle oil, vegan parmesan, or roasted chickpeas for a textural boost.

Tips for Success, Storage & Nutritional Swaps

Stirring = Creaminess

Stirring frequently is key. It releases the rice’s starch and gives you that dreamy, creamy texture. It’s a little effort, but totally worth it.

Keep the Broth Warm

Warm broth helps the rice absorb liquid more evenly and speeds up the cooking process. A small extra step that makes a big difference.

Make It Creamier

If you want even more richness, stir in a tablespoon of vegan butter or a splash of unsweetened plant milk at the end.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Add a splash of broth or water before reheating to bring back the creaminess.
• Freezer: Risotto can be frozen, but the texture may change slightly. Freeze in single servings for best results.

Budget-Friendly Swap Skip the wine and stick to broth. Use whatever mushrooms are on sale. Frozen spinach works too in a pinch—just squeeze out the excess water

Final Thoughts: A Little Stirring, A Lot of Satisfaction

This Mushroom and Spinach Risotto is grown-up comfort food at its finest—easy enough for weeknights, elegant enough for dinner parties, and customizable enough for however chaotic (or peaceful) your adulting life is right now.

It’s rich, it’s earthy, it’s packed with flavor—and you don’t need culinary school or a $200 grocery haul to make it happen.

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