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    Hungry Healthy Happy » Recipes » Vegetarian

    Mushroom and Spinach Risotto

    Published: Feb 13, 2019 · Modified: Feb 10, 2022 by Dannii · This post may contain affiliate links · 34 Comments

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    Diet: Gluten Free, Vegan
    Mushroom and spinach risotto with a text title overlay.

    Creamy risotto rice, mixed with flavour packed dried mushrooms, iron rich spinach and topped with some Parmesan and parsley. Mushroom and Spinach Risotto is hearty, cold weather comfort food at its best. An easy one pot weeknight meal, but special enough for date night too.

    Two white bowl filled with risotto. A blue towel next to them.

    When it comes to risotto, you can't go wrong with mushroom - it's a classic. Mushrooms have a really meaty texture whilst still keeping this risotto vegetarian and the option to be vegan. We have given a mushroom risotto a vitamin boost by adding iron rich spinach.

    Everything is done in one pot and less washing up is a win for us! This is super comforting and feels far more indulgent than it actually is.

    If you are looking for other ways to cook with rice, then why not try our Greek Rice, Cilantro Lime Rice, Turmeric Rice or Spanish Rice.

    Jump to:
    • What you will need
    • How to make mushroom and spinach risotto - Step by step
    • Why should you try it?
    • Health benefits
    • Variations
    • What to serve with Mushroom and Spinach Risotto
    • Storage
    • FAQs
    • Extra tips
    • More risotto recipes
    • Recipe
    • Feedback

    What you will need

    • Olive oil
    • Risotto rice - Also called Arborio rice, this is the best rice to use to make a mushroom risotto, as it is high enough in amylose to maintain an al dente texture, even after a long cooking time. However, there are other options that we have discussed below.
    • Celery
    • Shallots - you can swap these for a medium diced onion, however the shallots add a nice sweetness to the dish.
    • Garlic - this adds lots of flavour, and who doesn't love garlic mushrooms? Either crush your own garlic cloves, or use a teaspoon of the jarred garlic that you can keep in the fridge.
    • Dried mushrooms - these are a store cupboard staple for us, even though they are a bit of a luxury. They are great for adding to risottos and pasta dishes, however you can use fresh mushrooms instead.
    • Homemade vegetable stock - you could swap this for chicken stock (although this wouldn't make it vegetarian) or mushroom stock for some extra mushroom flavour. If using store bought stock, try to use the best quality you can, as you will be able to taste the difference.
    • Lemon juice
    • Fresh parsley - you can swap this for fresh chives instead.
    • Spinach - a great way to add some extra greens, however you could swap it for kale.
    • Shaved Parmesan - for serving (optional). If you want to keep this mushroom and spinach risotto strictly vegetarian, then choose a vegetarian alternative (tip: most supermarket own Parmesan is actually vegetarian). You could use a mature cheddar or even some Stilton instead.

    A full ingredients list with measurements is in the recipe card below.

    All the ingredients needed for this recipe with text overlay labels.

    How to make mushroom and spinach risotto - Step by step

    One: Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.

    A large red pan containing celery, crushed garlic and shallots.

    Two: Add the rice, salt and pepper, stir and cook for 1 minute.

    A large red pan containing celery, shallots and risotto rice.

    Three: Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.

    A large red pan containing celery, shallots, risotto rice and mushrooms.

    Four: Add the spinach.

    A large red pan containing celery, shallots, risotto rice and spinach.

    Five: Stir the spinach and lemon juice in and serve with fresh parsley and Parmesan on top.

    Cooked mushroom and spinach risotto in a large red pan.

    Why should you try it?

    • Vegetarian comfort food - You don't need meat for a comforting dish. The mushrooms give it a really meaty texture, but keeping this vegetarian, with a vegan option.
    • A one pot recipe - Who doesn't love less washing up!
    • Cooked in just 30 minutes - Risottos are a little time consuming, but they are totally worth it.
    • Easy to adapt - Use this recipe as a guide and then adapt it with what mushrooms and cheese you already have.
    • Nutrient dense - Mushrooms and spinach are both nutrient powerhouses and you can easily add extra vegetables to this mushroom and spinach risotto too.

    Health benefits

    We have added plenty of vegetables to this mushroom and spinach risotto and left out the cream and just used a little cheese - but you could leave that out.

    Spinach, which belongs to the same family as chard, beetroot and quinoa (the chenopodiaceae family), has a similar bitter and salty flavour, and it is so versatile. Spinach is a great source of iron, which can really boost your energy levels. Iron has a key role in the function of red blood cells, and these help to transport oxygen around the body, which supports energy production.

    Spinach is also great for heart health. It is naturally rich in compounds called nitrates and these may help improve blood flow and pressure by relaxing the blood vessels. Spinach is also a great source of vitamin K, magnesium and calcium.

    Mushrooms are a good source of vitamin D, and are actually one of the only non-animal sources of the vitamin. Whether grown inside or outside, they are exposed to UV light which increases their concentration of vitamin D. Mushrooms are really nutritious too and a great source of B vitamins and potassium. 

    Mushroom and Spinach Risotto with a sprinkling of parsley and parmesan on top.

    Variations

    As the mushrooms are the star of this mushroom and spinach risotto, we wanted to use a a selection of different mushrooms as they all have such a unique taste and texture. You could just use standard white mushrooms, but why would you when there is such an amazing selection of mushrooms out there?

    We went with Shiitake, Forest mushrooms and Porccini (sometimes called Penny Bun mushrooms) and used dried mushrooms because they are so handy to keep in the cupboard and just need to be re-hydrated.

    It saves us having to worry about having fresh mushrooms that might have gone past their best, and speciality mushrooms can be hard to find sometimes. But, you can substitute dried mushrooms for fresh ones if you prefer.

    You could swap the risotto rice for brown rice or even quinoa but the cook time and texture would of course be different. Add plenty of spinach and/or kale towards the end for a vitamin boost.

    You could swap the spinach for other greens like kale, chard, cabbage or pak choi (bok choy). A good opportunity to use up some leftover greens.

    You could also fry up some courgette (zucchini), aubergine (eggplant) and chopped bell peppers at the same time as the shallots, to pack it out with some more vegetables.

    What to serve with Mushroom and Spinach Risotto

    This mushroom and spinach risotto is pretty much a full meal already, however we are always a fan of serving extra vegetables on the side where we can. Looking for some side dishes to go with this mushroom risotto? Why not try these:

    • Roasted Lemon Asparagus
    • Cheesy Garlic Bread
    • Buttered Leeks
    • Baked Carrot Fries
    • Garlic Spring Greens
    • Beetroot and Goats Cheese Salad
    • Roasted Tenderstem Broccoli
    • Roasted Cherry Tomatoes
    • Garlic and Parsley Roasted Carrots

    Storage

    Store: Risotto is always best made fresh, however if you do have some leftover then you can store it covered in the fridge for up to two days.

    Freeze: We wouldn’t recommend freezing risotto, because the rice becomes really hard when frozen and the texture just isn’t right when it is defrosted and reheated.

    Reheat: You can reheat it in a pan until it is piping hot throughout. You might need to add a little bit of stock to it to loosen it up.

    Mushroom and Spinach Risotto in white bowl. Mushrooms scattered around and a blue towel next to it.

    FAQs

    What to do with leftover mushroom risotto?

    The best thing you can do with leftover risotto is make arancini. Mix risotto with some lemon juice, grated cheddar, sun dried tomatoes and herbs and then form into little balls. Dip them in flour, then egg and then breadcrumbs and then deep fry them. They make a delicious, although heavy, starter.

    Can you cook risotto without wine?

    Yes, you can, and we have! Although the majority of the alcohol cooks off when you add it, when we are cooking a meal that we will share with the kids, we leave the wine out. It doesn't quite have the same rich flavour, but it's still delicious.
    If you want to add some white wine, swap 100ml of the stock for a good quality white wine.

    Do I have to use risotto rice?

    When it comes to risotto, arborio rice is the best to use because it is high enough in amylose to maintain an al dente texture, even after cooking it for a long time. However, if you want to use any alternative like basmati or sushi rice, then you will need to add some cream or cornstarch to the dish, as they are less starchy and therefore you don't get as creamy a result.

    Do I need to rinse the rice first?

    Never rinse risotto rice before cooking it, as it strips the starch from it which means you won't get a really creamy risotto.

    Is this mushroom and spinach risotto vegan?

    If you leave the cheese out, or use an alternative, then this can be vegan.

    Is this mushroom and spinach risotto gluten free?

    As long as everything is labelled as gluten free and there is no cross contamination, then this is gluten free.

    Extra tips

    • Keep this mushroom and spinach risotto vegan by skipping the Parmesan or using a vegetarian alternative. You could also stir through some oat creme fraiche to add a bit of creaminess.
    • This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe. Stilton also goes really well in a mushroom risotto.
    • Add a sprinkling of pine nuts before serving for some extra texture.
    • Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
    • Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
    • You can add some white wine to this dish to give it some more flavour. Simply swap 100ml of the stock for a good quality white wine.
    • The trick to a good risotto is adding a little stock at a time.
    • Keep stirring the risotto so the rice cooks evenly.

    More risotto recipes

    • Courgette Risotto
    • Chicken and Pea Risotto
    • Butternut Squash Risotto
    • Easy Tomato Baked Risotto

    If you’ve tried this vegetarian risotto recipe, or any other recipe on the blog, then let us know how you got on in the comments below - we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Don't forget to rate the recipe ↓

    Recipe

    Mushroom and Spinach Risotto in a white bowl next to a blue towel.

    Mushroom and Spinach Risotto

    Mushroom and Spinach Risotto is hearty cold weather comfort food at its best. An easy weeknight meal, but special enough for date night too.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.90 from 19 votes
    Author: Dannii
    Pin Print
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Soaking time: 30 minutes
    Total Time: 1 hour
    Allergens:
    An illustration of a bunch of celery.
    Celery
    Servings: 2 servings
    Calories: 484kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 2 tablespoon Olive oil
    • 150 g Risotto rice
    • 1 Celery rib  diced
    • 4 Shallots peeled and diced
    • 2 Garlic cloves crushed
    • 30 g Dried mushrooms soaked for 30 minutes
    • 500 ml Homemade vegetable stock
    • 0.5 Lemon (juice only)
    • 4 tablespoon Fresh parsley chopped
    • 1 pinch Sea salt and black pepper
    • 2 handful Spinach
    • 20 g Shaved parmesan for serving (optional)

    Instructions

    • Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
      2 tablespoon Olive oil, 1 Celery rib, 4 Shallots, 2 Garlic cloves
    • Add the rice, salt and pepper, stir and cook for 1 minute.
      150 g Risotto rice, 1 pinch Sea salt and black pepper
    • Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
      30 g Dried mushrooms, 500 ml Homemade vegetable stock
    • Add the spinach.
      2 handful Spinach
    • Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.
      0.5 Lemon, 4 tablespoon Fresh parsley, 20 g Shaved parmesan for serving

    Notes

    • Keep this mushroom and spinach risotto vegan by skipping the Parmesan or using a vegetarian alternative. You could also stir through some oat creme fraiche to add a bit of creaminess.
    • This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe. Stilton also goes really well in a mushroom risotto.
    • Add a sprinkling of pine nuts before serving for some extra texture.
    • Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
    • Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
    • You can add some white wine to this dish to give it some more flavour. Simply swap 100ml of the stock for a good quality white wine.
    • The trick to a good risotto is adding a little stock at a time.
    • Keep stirring the risotto so the rice cooks evenly.

    Nutritional Information

    Serving: 1portion | Calories: 484kcal | Carbohydrates: 91g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 714mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6400IU | Vitamin C: 45.4mg | Calcium: 90mg | Iron: 2.3mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Medha @ Whisk & Shout

      February 14, 2015 at 4:25 am

      Risotto is so delicious! Mushroom risotto is my favorite kind, too! :)

      Reply
    2. Mira

      February 14, 2015 at 2:21 am

      5 stars
      I love risotto but rarely make it... Need to try this one for sure! Of course I love the healthy spin on it!

      Reply
    3. Kelley @ Chef Savvy

      February 13, 2015 at 11:55 pm

      This looks amazing! Love the healthy combination of rice, spinach and mushrooms!

      Reply
    4. Melissa @ Bits of Umami

      February 13, 2015 at 11:26 pm

      This looks so creamy and delicious! I need to try this! :)

      Reply
    5. Arman @ thebigmansworld

      February 13, 2015 at 10:33 pm

      Thank Goodness paleo week is over....I see risotto tonight, especially one with mushrooms! (the best in pasta/Italian foods!)

      Reply
    6. Jessica @ kiwiyogirunner

      February 13, 2015 at 9:52 pm

      5 stars
      I love risotto!! I make it pretty much weekly haha this will be welcomed to my rotation :)

      Reply
    7. Annmarie

      February 13, 2015 at 5:52 pm

      5 stars
      LOOKS SO GOOD! I love mushrooms and spinach! I make a variation of this but never thought to add the spinach- YUM!

      Reply
    8. Kezia @ Super Naturally Healthy

      February 13, 2015 at 5:11 pm

      Risotto is such a a good fancy dinner option - so simple too! I used to eat a lot of risotto - super tasty and super easy:)

      Reply
    9. Erica

      February 13, 2015 at 4:32 pm

      5 stars
      Sounds lovely, but I would need to add some chicken or something to it.

      Reply
    10. Rebecca

      February 13, 2015 at 4:30 pm

      Risotto is my ultimate comfort food. Especially with lots of garlic bread. Naughty I know!

      Reply
    11. Over a Cuppa

      February 13, 2015 at 4:12 pm

      5 stars
      Mmm again my kind of recipe.

      I am trying to think what I used to eat as a vegetarian many moons ago! I try and have at least three veggie meals a week but do need to expand on the choices.

      Tonight is veggie pasta bake *yawn ;-)

      Reply
    12. Lauren @ ihadabiglunch

      February 13, 2015 at 3:36 pm

      5 stars
      Those dried mushrooms look great and so handy to have in the cupboard.

      I can't imagine cooking myself risotto -- so tricky! Definitely a hurdle I'll have to jump over one day ;)

      Reply
    13. Gingi

      February 13, 2015 at 3:05 pm

      This looks yummy!! I need some more quick and easy meals to make on the go.. trying to compile some "ready made meals" before the baby comes, that I can just pull out of the freezer, ya know? But this looks YUMMY!!

      Reply
    14. Gayle @ Pumpkin 'N Spice

      February 13, 2015 at 3:00 pm

      Risotto is one of my all-time favorite dishes! I can't believe that I've never made my own before. I love the mushroom and spinach combo, Dannii! Delish!

      Reply
    15. Beth

      February 13, 2015 at 1:53 pm

      Can this be made in the slow cooker too?

      Reply
    16. Haley Jacob

      February 13, 2015 at 1:52 pm

      5 stars
      I have never had much luck with risotto, it always burns. But it is one of my favourite meals to order when we go out, as they always make it so creamy.

      Reply
    17. Kelly - Life Made Sweeter

      February 13, 2015 at 1:48 pm

      I love risotto but like you said it can be time consuming since you have to babysit it. This mushroom and spinach risotto sound fantastic!

      Reply
    18. Anna @AnnaTheApple

      February 13, 2015 at 1:32 pm

      Risotto is one of those amazingly tasty meals but also frighteningly tricky meals (well, until you realise it's not...). I love lemon chicken risotto!

      Reply
    19. Laura

      February 13, 2015 at 1:27 pm

      5 stars
      This risotto looks fantastic Dannii. I love garlic. And mushrooms. And the fresh parsley. I was just reading that parsley acts as a natural breath mint so paired with the garlic in this dish ~ perfect. And so healthy.

      Reply
    20. Sara

      October 08, 2012 at 4:07 pm

      5 stars
      Thank you for posting more vegetarian recipes. I use so many of your recipes, but I omit the meat. It is nice to have lots more veggie options and this looks wonderful.

      Reply
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    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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