Creamy Mushroom Risotto with Spinach

Tuesday, March 24, 2015 2 0

Risotto, risotto, risotto, how I love thee.

Risotto is one of those dishes I don’t ever remember my parents making – it’s a food that I feel like J introduced me to (other notable foods he’s made me love are pork tenderloin and brussel sprouts). And I love risotto. It is one of those great one-pot meals, requiring a little TLC, a little extra love and attention, and then its warmth perfectly warms your belly on a cold day. Risotto is versatile and fairly forgiving, as long as you don’t neglect it!

This Creamy Mushroom Risotto with Spinach is the risotto that we make most often. It’s adapted from one of the Whitewater cookbooks, which you should hurry up and buy because all their cookbooks are amazing.

I’m training for a 10km run, and when I got home from my 7km training run this evening, J had a big bowl of this risotto waiting for me, and holy moly it was the best meal I had ever eaten – in that moment ;) This is the first run I have ever set out to do – even though I ran track in high school, I have never liked long-distance running, so it has been a real challenge for me! The race is 3 weeks away – any running tips would be appreciated!

Creamy Mushroom Risotto with Spinach
Serves 4
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Total Time
40 min
Total Time
40 min
  1. 2 tablespoons olive oil
  2. 1 onion, chopped (I used a red onion, but white onions are great too)
  3. 1 cup mushrooms, sliced
  4. 1 cup Arborio rice
  5. 1 cup white wine
  6. 3 cups hot chicken stock (use vegetable stock to make this risotto vegetarian!)
  7. 2 tablespoons butter
  8. 1 cup spinach, loosely chopped
  9. 1 cup parmesan cheese, freshly grated
  1. In a large pot over medium heat, saute onions in olive oil until softened. Add the mushrooms and saute until softened. Add the rice and keep stirring until rice looks slightly golden, approx 5 minutes. Add wine and stir until absorbed.
  2. While constantly stirring, add hot stock 1/2 cup at a time, making sure each addition is incorporated before adding more. This process will take approx 20 minutes! When all the stock has been added, risotto will look creamy. Stir in butter.
  3. When you're reading to serve, add spinach and 1/2 cup parmesan cheese.
  4. Serve with a generous sprinkle of the remaining parmesan cheese on top.
Adapted from Whitewater Cooks
Adapted from Whitewater Cooks
the lovely kitchen


  • Kelsey M
    March 31, 2015

    Congrats on prepping for the marathon! I wish I could give you advice but the longest race I ever did was a 6K and I realized that distance running just wasn’t for me…ah man I can’t wait to carb up after my show though- something like this risotto would be perfect!


    • thelovely
      April 1, 2015

      I’ve realised that long distance running is not for me either! And it’s hard on my knees! Once this race is over, that’s it ;) When’s your show?

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