Mushroom And Spinach Risotto Recipes

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MUSHROOM & SPINACH RISOTTO



Mushroom & spinach risotto image

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Provided by Good Food team

Categories     Dinner, Lunch, Vegetable

Time 55m

Number Of Ingredients 13

1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomatoes, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve

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.

Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium

MUSHROOM & SPINACH RISOTTO



Mushroom & Spinach Risotto image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

MUSHROOM AND SPINACH RISOTTO



Mushroom and Spinach Risotto image

The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot® eliminates that, turning out luscious risotto with the touch of a button.

Provided by Instant Pot Miracle

Categories     Main Course

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/3 cup shallots (chopped)
8 ounces cremini mushrooms (sliced)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 cloves garlic (minced)
2 cups vegetable broth (or chicken if not vegetarian)
1 cup Arborio rice
1/4 teaspoon dried thyme
1 tablespoon butter
2 cups baby spinach
1/3 cup Parmesan cheese (freshly grated)

Steps:

  • Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
  • Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
  • Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
  • Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
  • Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.

MUSHROOM AND SPINACH RISOTTO



Mushroom and Spinach Risotto image

This is my favorite vegan risotto. It's a little fiddly, there is just no way to make risotto without a lot of stirring. All I can say is, this one is worth it. Simply delicious.

Provided by Ex-Pat Mama

Categories     Rice

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 10

4 cups Baby Spinach
1/4 cup lemon juice
1/2 teaspoon sea salt
2 tablespoons olive oil
1 onion, chopped fine
1 cup arborio rice
2 garlic cloves, minced
2 cups mushrooms, cut into bite sized chunks
1/2 cup white wine
3 cups vegetable broth, kept at a simmer

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.

Nutrition Facts : Calories 392, Fat 9.8, SaturatedFat 1.4, Sodium 426.3, Carbohydrate 62.2, Fiber 3.9, Sugar 3.6, Protein 7.5

ITALIAN SPINACH-MUSHROOM RISOTTO



Italian Spinach-Mushroom Risotto image

A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.

Provided by thedailygourmet

Categories     Risotto

Time 45m

Yield 6

Number Of Ingredients 9

4 tablespoons butter, divided
2 cups sliced mushrooms
1 cup chopped spinach
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g

CREAMY SPINACH AND MUSHROOM RISOTTO



Creamy Spinach and Mushroom Risotto image

This creamy and savory risotto can go with almost any dish. Start with Zatarain's Yellow Rice and add mushroom, spinach, onion, heavy cream and Monterey Jack cheese for a side that will get as much attention as the main dish.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 Servings

Number Of Ingredients 8

2 tablespoons butter
½ cup sliced mushrooms
½ cup chopped onion
2½ cups water
1 package (8 ounces) ZATARAIN'S® Yellow Rice
½ cup heavy cream
½ cup shredded Monterey Jack cheese
1 cup baby spinach leaves

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

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN



Risotto With Spinach, White Mushrooms, and Chicken image

I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.

Provided by smp1004

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 cups low sodium chicken broth
2 minced garlic cloves
1 cup arborio rice
2 cups spinach
1 cup mushroom
8 ounces chicken breasts
1 tablespoon parmesan cheese

Steps:

  • Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
  • Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2

SHRIMP 'N' SPINACH RISOTTO



Shrimp 'n' Spinach Risotto image

I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. -Jennifer Neilsen, Williamston, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
1 tablespoon butter
3 garlic cloves, minced
1 cup uncooked arborio rice
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.

Nutrition Facts : Calories 405 calories, Fat 8g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 906mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

KETO CREAMY SPINACH, MUSHROOM, AND TOMATO RISOTTO



Keto Creamy Spinach, Mushroom, and Tomato Risotto image

Very tasty and creamy. Cauliflower rice risotto, with spinach, mushrooms, and button tomatoes makes this dish a wholesome keto-friendly meal. I topped mine with 3 ounces of broiled salmon.

Provided by Sissy Ann

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup olive oil
2 cups brown mushrooms, sliced
½ cup fresh spinach, or more to taste
2 cloves garlic, minced
2 cups frozen riced cauliflower
⅓ cup heavy cream
1 teaspoon paprika
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
½ cup cherry tomatoes, halved

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.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 9.3 g, Cholesterol 27.2 mg, Fat 21.2 g, Fiber 3.7 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 163.1 mg, Sugar 0.9 g

ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO



Roasted Corn, Wild Mushroom and Spinach Risotto image

Categories     Food Processor     Mushroom     Rice     Side     Roast     Sauté     Parmesan     Corn     Spinach     White Wine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 ears corn, husked
4 tablespoons olive oil
2 cups (about 8 ounces) assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), thinly sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
5 3/4 cups (about) chicken stock or canned low-salt broth
1 1/4 cups finely chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
2 cups stemmed baby spinach
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 tablespoons chopped chives or green onion
Additional freshly grated Parmesan cheese

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.

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The Risotto with Chicken, Mushroom, and Spinach is a delicacy all over the world. It is cheap to make but the taste is awesome! Risotto with poultry is the best option if you want to cook something fast and delicious. It is best to be prepared for lunch, or dinner! Did you Know? Risotto got a reputation for being intimidating and finicky and it was left for only advanced cooks and …
From cookafterme.com


MUSHROOM AND SPINACH RISOTTO { INSTANT POT } - LOVE & GOOD STUFF
2019-04-22 Set your Instant Pot to saute on high. Add 2 tablespoon of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. Season with salt and pepper. Saute the vegetables while stirring often for 2-3 minutes or until they have softened and begun to turn translucent.
From loveandgoodstuff.com


SPINACH MUSHROOM RISOTTO (VEGAN) - BIANCA ZAPATKA | RECIPES
2021-04-28 In a heavy-bottom pot or non-stick pan, heat one tablespoon of oil. Add the onions and sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute until fragrant. Next, add the rice and toast for 1-2 minutes while stirring.
From biancazapatka.com


MUSHROOM AND SPINACH RISOTTO - SWEET CARAMEL SUNDAY
2017-10-14 Fresh spinach, soft mushroom cups, parmesan, pine nuts, pear cider and arborio rice bring this delicious Mushroom and Spinach Risotto to your table! I feel like I have been playing the game of pac man recently where the dots are my time and the dot munchers are everything except things which really allow me to relax and recharge away from the Monday - …
From sweetcaramelsunday.com


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