Mushroom & Spinach Risotto

Total Time

Prep: 25 min. Cook: 45 min.


8 servings

Updated: Jun. 27, 2023
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Mushroom & Spinach Risotto Recipe photo by Taste of Home


  • 5-1/4 cups reduced-sodium chicken broth
  • 2-1/2 cups sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 3/4 cup white wine or reduced-sodium chicken broth
  • 1 cup heavy whipping cream
  • 1-3/4 cups uncooked arborio rice
  • 2 tablespoons olive oil
  • 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup grated Parmesan cheese
  • Optional: Chopped fresh parsley and shaved Parmesan cheese


  1. In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened.
  2. In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed.
  3. Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Nutrition Facts

3/4 cup: 409 calories, 22g fat (12g saturated fat), 61mg cholesterol, 667mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein.