Best Mushroom Spinach Risotto Recipes

MUSHROOM & SPINACH RISOTTO

Steps:

• 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., 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., 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.

MUSHROOM & SPINACH RISOTTO

Steps:

• Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
• Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
• Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
• Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO

Steps:

• Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.
• Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper; let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.

CREAMY SPINACH & MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften.
• Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER

Steps:

• Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
• While the rice cooks, heat olive oil in a saute pan.
• Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
• When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
• Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
• Season to taste with freshly ground black pepper and kosher salt.

ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO

Steps:

• Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
• Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
• Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
• Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
• Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.

CREAMY SPINACH AND MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

SHRIMP, SPINACH, AND MUSHROOM BARLEY RISOTTO

Steps:

• In a large saucepan, bring water to a boil over med-high heat.
• Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
• Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
• In a large Dutch oven, heat oil over med-high heat.
• Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
• Remove mushroom mixture from skillet; set aside, and keep warm.
• Add barley to pan, and cook for 1 minute, stirring constantly.
• Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
• Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
• Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
• Taste and adjust seasoning; serve immediately.

SAUTEED POLISH SAUSAGE WITH SWEET YELLOW ONIONS, SAUTEED SPINACH AND MUSHROOM RISOTTO

Steps:

• Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto.
• Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper.
• Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately.

OVEN-BAKED MUSHROOM & BABY SPINACH RISOTTO

Steps:

• Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
• Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
• Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

MUSHROOM AND SPINACH RISOTTO

Steps:

• Place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. Set aside.
• Heat the olive oil over medium high heat. Add the onion and stir until slightly browned, 4-6 minutes.
• Add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.
• Add the garlic and mushrooms. Stir through.
• Pour the wine over all, stirring constantly until it is completely absorbed.
• Now the work begins: add the simmering vegetable broth a ladle at a time. Stir after each addition until the broth is completely absorbed. Continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. The rice should be very slightly firm.
• Add the spinach to the risotto and heat through - 2 or 3 minutes.
• Serve immediately.

MUSHROOM, CHICKEN & BACON RISOTTO WITH A SPINACH SALAD

Steps:

• Soak the dried mushrooms in 500ml boiling water for 20 mins, then sieve the mushrooms and add liquid to a saucepan. Quickly rinse the mushrooms to ensure no dirt present, then chop and add to the chestnut mushrooms.
• Add the stock to the saucepan holding the mushroom liquid, bring to the boil, and keen on a low simmer.
• Season the chicken thighs with salt and pepper.
• Heat a frying pan on a medium heat. Add 25g butter to a frying pan, along with some olive oil (to avoid the butter burning), and once the butter melted, add the chopped chicken thighs. Cook for a few minutes, stirring, until the thighs are browned. Then put the chicken on a plate to the side.
• Put frying pan back on heat, add 25g butter and allow to melt. Add bacon and cook until starting to turn golden brown. Then add the chopped onion and cook until it's translucent and soft. Then add the sliced mushrooms and porcini mushrooms and cook for a further 8--10 minutes.
• Add the rice to the frying pan and stir continuously until the rice is completely coated in butter, shiny, and the edges of the grain start to look transparent.
• Pour the white wine into the frying pan and simmer until totally evaporated.
• Add one ladleful of stock, and stir the rice over a low heat until liquid is absorbed. Add another ladleful of stock and continue stirring. Repeat until the rice is cooked al dente (after say 25-30 mins). It should be slightly firm but with a starchy bite in the middle. The risotto should be creamy and slightly soupy, and when you draw a wooden spoon through it, there will be a wake that holds for a few moments.
• Add the final ladle of stick and add the chicken thigh to reheat. Stir in the chopped parsley, parmesan, and 10g of butter. Leave to rest for a few minutes, then serve.
• To make the salad: Put balsamic vinegar, lemon juice, olive oil, and a good pinch of salt and pepper into a large salad bowl. Add the pine nuts, sliced spinach leaves, mint leaves, sun-dried tomatoes, and cucumber. Toss together and serve.

MUSHROOM AND SPINACH BARLEY RISOTTO

Steps:

• Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes.
• Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes.
• Add the barley and coat with oil.
• Add stock and bring to the boil.
• Place barley mix in slow cooker and add mushrooms, including soaking water.
• Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil.
• When barley is tender, add spinach and mix well.
• Add parmesan and serve with black pepper.
• Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.

BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH

Steps:

• Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
• Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
• Stir in mushrooms, cook 8 minutes, stirring occasionally.
• Add rice, cook 1 minute, stirring constantly.
• Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
• Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
• Stir in spinach, cook 1 minute.
• Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.

SPINACH AND MUSHROOM RISOTTO

Steps:

• spray 3-quart saucepan with cooking spray. add mushrooms, basil, garlic and pepper, cook and stir over high heat for 3-4 minutes or until mushrooms are tender.
• add broth, water, rice and soup, cook and stir until well blended and mixture begins to boil. reduce heat to low. cover simmer gently for 12 minutes, stirring twice during cooking, or until rice is just tender but still firm.
• stir in spinach, cover and let stand 5 to 7 minutes or until spinach is wilted.
• sprinkle with walnuts and cheese before serving.

CREAMY SPINACH & MUSHROOM RISOTTO

Steps:

• Melt butter in medium saucepan on medium-high heat. Add mushrooms and onion; cook and stir 2 minutes or until onion begins to soften.
• Stir in water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes. Stir in cream and cheese; cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
• Nutrition information (Amount per serving): Calories: 417, Cholesterol: 69mg, Sodium: 1075mg, Protein: 9g, Total Fat: 21g, Fiber: 2g, Carbohydrate: 48g.