Risotto with Mushrooms and Garlicky Spinach

I have been tinkering with a mushroom risotto recipe for some time; I think I found my favorite by altering the champagne risotto recipe and adding spinach to the mix. Was really good!

Two Servings – Adapted from Giada De Laurentiis


3-4 cups reduced-sodium chicken broth (substitute vegetable broth for vegetarians)

8 ounces of mushrooms, sliced

4-5 ounces of baby spinach (about 1/2 of a package)

2-4 cloves garlic, thinly sliced (depends on how garlicky you want it!)

1-2 tablespoons olive oil

2 tablespoons butter, divided

1 shallot, finely chopped

3/4 cup Arborio rice or medium-grain white rice

3/4 cup white wine or Champagne (a small split is perfect size)

1/4 cup freshly grated Parmesan

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 thin slices prosciutto (optional)


If adding prosciutto, preheat the oven to 425 degrees F.

Place the slices of prosciutto on parchment paper. Bake until the prosciutto slices are almost completely crisp, about 8 minutes. The slices will crisp up even more as they cool. Set aside and reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer.

In another medium skillet, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes, stirring frequently. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the white wine or Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.  When you are close to the end of the broth, heat olive oil in large skillet and toss in garlic for a minute; add mushrooms and cook until tender, stirring constantly, about 3 minutes.  Throw in spinach and toss until wilted. Remove from the heat. When last broth is absorbed, remove rice from heat and gently stir in the spinach/mushroom mixture along with the remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes. Garnish by breaking the crisp prosciutto (if using) into smaller pieces over the top of the risotto. Serve immediately with more parmesan, if desired.

2018-03-14T20:40:53+00:00 March 17th, 2017|Recipes|0 Comments

Leave A Comment