Looking for a warm, comforting meal that feels gourmet but is surprisingly simple? This Creamy Spinach Mushroom Risotto is rich, creamy, and packed with earthy mushrooms, tender spinach, and garlicky goodness—all in under 30 minutes.
Risotto often gets a fancy reputation, but this recipe is proof that delicious doesn’t have to mean complicated. It’s a weekday wonder, a cozy date-night dinner, or a simple side dish when you want something extra special.
I was inspired to create this mushroom risotto after making my Creamy Potato Salad With Feta, and it pairs beautifully with a side of Roasted Asparagus With Goat Cheese.
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💖 Why This Recipe Works
- Fast & Fuss-Free: No wine, no constant stirring, just sauté and mix—done in under 30 minutes.
- Savory, Creamy Comfort: The sautéed mushrooms bring deep umami while the spinach keeps it light and fresh.
- Great for Dietary Needs: This mushroom and spinach risotto is naturally gluten-free and can be adapted for dairy-free or bariatric-friendly meals.
⭐ Star Ingredients
- Mushrooms: I use cremini or button mushrooms for their meaty texture and rich umami flavor. Slice them evenly and sauté until golden for best results.
- Spinach: Baby spinach wilts down quickly and adds both nutrients and vibrant color. Add it near the end to keep its texture.
- Cooked Rice: Using pre-cooked rice speeds up the process. Medium-grain or arborio rice delivers that classic risotto creaminess without all the stirring.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Dairy-Free: Use olive oil instead of butter, and add nutritional yeast for a cheesy vibe.
- Low-Sodium: Skip the salt and add a squeeze of lemon juice or a sprinkle of herbs for flavor.
- Protein Boost: Stir in shredded rotisserie chicken or white beans for extra protein.
- Herb Lovers: Add chopped parsley, thyme, or chives for an aromatic upgrade.
- Bariatric-Friendly: Use brown rice, reduce butter, and portion into small ramekins with extra mushrooms and spinach for bulk and nutrition.
Want a bold twist? Try my Spicy Korean Cucumber Salad or this Creamy Potato Salad With Feta on the side for contrast!
🔪 How To Make Creamy Spinach Mushroom Risotto
- Step 1: Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large frying pan over medium heat.
- Step 2: Add grated garlic and stir until fragrant. Add sliced mushrooms. Cook until golden and tender.
- Step 3: Add spinach and stir. Cook until wilted (about 1–2 minutes).
- Step 4: Stir in 1½ cups of cooked rice. Mix until everything is well combined and heated through.
- Step 5: Season with salt and pepper to taste.
- Step 6: Serve and garnish with fresh herbs.
💡Hint: Don’t overcrowd your mushrooms—let them brown properly so they stay flavorful and not soggy.
👩🍳 Expert Tips
- Use Day-Old Rice: Cold, pre-cooked rice holds its shape and absorbs flavor better.
- Slice Mushrooms Evenly: So they cook at the same speed. Uneven sizes can lead to soggy or rubbery pieces.
- Finish with a Drizzle: A swirl of olive oil or a sprinkle of parmesan cheese just before serving adds restaurant-level flavor.
💭 FAQs
Not exactly—this is a shortcut version using cooked rice instead of arborio simmered from scratch. But it still gives that creamy risotto vibe in less time!
Yes! Just thaw and drain the spinach well, and sauté frozen mushrooms until they release their water and brown up.
Medium-grain or arborio rice works best for creaminess, but you can also use brown rice for a healthier twist.
Prep the sautéed mushroom and spinach base, then mix in fresh warmed rice just before serving for best texture.
💖 Serving Suggestions
Here are some great dishes to serve with your Mushroom and spinach risotto:
- Air Fryer Asparagus With Parmesan: Adds crunch and color contrast.
- Ginger Garlic Shrimp: Toss over the top for a protein-packed upgrade.
- Honey Garlic Chicken Breast: Pairs beautifully with the creamy earthiness of this risotto.
- Homemade Lobster: A great seafood option that complements the savory flavors.
- Honey Roasted Parsnips And Carrots: A hearty, oven-friendly companion for veggie lovers.
🍽 More Fantastic Summer Recipes
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Creamy Spinach Mushroom Risotto
Ingredients
- 1 ½ Cups Rice
- 4-5 Mushrooms
- 1 ½ Cups Spinach
- 1 Tablespoon Butter
- 2 Cloves Garlic Grated
- 1 Tablespoon Vegetable Oil
- Pinch Salt
- Pinch Pepper
Instructions
- Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large frying pan over medium heat.
- Add grated garlic and stir until fragrant.
- Add sliced mushrooms. Cook until golden and tender.
- Add spinach and stir. Cook until wilted (about 1–2 minutes).
- Stir in 1½ cups of cooked rice. Mix until everything is well combined and heated through.
- Season with salt and pepper to taste, then serve immediately.
This was so quick and comforting—I didn’t even miss the wine or constant stirring! I added a splash of lemon juice at the end and it was chef’s kiss. What toppings have you tried with it?