Wild Mushroom and Spinach Risotto Recipe

This Wild Mushroom and Spinach Risotto is a creamy and flavorful dish that makes an excellent addition to your Thanksgiving table. With earthy mushrooms and fresh spinach, it offers a delightful combination of textures and tastes.

The recipe is simple to follow and highlights the rich flavors of the mushrooms while providing a comforting base of arborio rice. Perfect for impressing your guests during the holiday season!

Delicious Wild Mushroom and Spinach Risotto

This risotto features arborio rice slowly cooked in broth, absorbing the flavors of sautéed wild mushrooms and fresh spinach. The dish takes about 30 minutes to prepare and serves 4 people, making it an ideal Thanksgiving recipe.

Ingredients

1 cup arborio rice
4 cups vegetable or chicken broth
1 cup wild mushrooms, cleaned and sliced
2 cups fresh spinach, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prepare the Broth: In a saucepan, heat the broth and keep it warm over low heat.
Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
Cook the Mushrooms: Add the sliced wild mushrooms to the skillet and cook until they are tender and browned (about 5-7 minutes).

Add Rice: Stir in the arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
Deglaze with Wine: If using, pour in the white wine and stir until it is mostly absorbed.
Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

Incorporate Spinach: When the rice is al dente and creamy, stir in the chopped spinach and grated Parmesan cheese. Season with salt and pepper to taste.
Serve: Remove from heat and let it sit for a minute. Garnish with fresh parsley if desired, and serve warm.