Creamy Mushroom & Spinach Risotto

This luxurious Creamy Mushroom & Spinach Risotto proves that comfort food can be both gluten-free and dairy-free without sacrificing an ounce of indulgence. Traditional Italian risotto gets a modern, inclusive makeover with Arborio rice slowly cooked to creamy perfection using vegetable broth and a touch of nutritional yeast for that signature umami depth. The result is a velvety, restaurant-quality dish that's surprisingly accessible for home cooks. Earthy cremini and shiitake mushrooms provide meaty texture and rich flavor, while fresh baby spinach adds a pop of color and nutritional value. The magic of risotto lies in the technique: gradually adding warm broth while constantly stirring releases the rice's natural starches, creating that signature creamy consistency without any cream or butter. A splash of white wine adds acidity and complexity, while garlic and shallots build aromatic layers that make every bite irresistible. Perfect for a cozy weeknight dinner or elegant enough to serve guests, this risotto delivers comfort in every spoonful. The gentle stirring process is meditative and rewarding, transforming simple ingredients into something truly special. Best served immediately while hot and creamy, garnished with fresh herbs and a drizzle of quality olive oil. Whether you're following a gluten-free diet, avoiding dairy, or simply craving a wholesome, satisfying meal, this risotto checks all the boxes. It's proof that dietary restrictions don't mean compromising on flavor or that soul-warming comfort food experience we all crave.

Ingredients

• 6 cupsvegetable broth, gluten-free certified
• 3 tbspolive oil, divided
• 2 mediumshallots, finely diced
• 4 clovesgarlic, minced
• 8 ozcremini mushrooms, sliced
• 4 ozshiitake mushrooms, stems removed, sliced
• 1.5 cupsArborio rice
• 1/2 cupdry white wine
• 4 cupsbaby spinach, packed
• 3 tbspnutritional yeast
• 1 tspfresh thyme, chopped
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1 tbsplemon juice, fresh
• 2 tbspfresh parsley, chopped optional

Method

1. Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat. Once simmering, reduce heat to low to keep warm throughout the cooking process. 0:05
2. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
3. Add the sliced cremini and shiitake mushrooms to the hot oil. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture. 0:05
4. Transfer the cooked mushrooms to a plate and set aside. 0:03
5. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced shallots and sauté for 2-3 minutes until softened and translucent. 0:05
6. Add the minced garlic and chopped thyme to the shallots. Sauté for 30 seconds until fragrant. 0:04
7. Add the Arborio rice to the skillet. Stir constantly for 2 minutes to toast the rice, ensuring each grain is coated with oil and becomes slightly translucent around the edges. 0:05
8. Pour in the white wine and stir, allowing it to absorb into the rice while scraping up any browned bits from the bottom of the pan, about 1-2 minutes. 0:05
9. Add one ladleful (about 3/4 cup) of warm broth to the rice. Stir frequently until the liquid is almost completely absorbed before adding the next ladleful. 0:05
10. Continue adding broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process should take about 18-20 minutes total. The rice should be tender but still have a slight bite (al dente). 0:06
11. When the rice is almost done (after about 15 minutes of adding broth), stir in the cooked mushrooms and baby spinach. Continue adding broth and stirring until the spinach is wilted and the rice reaches the desired consistency. 0:05
12. Remove the skillet from heat. Stir in the nutritional yeast, lemon juice, salt, and black pepper. Mix thoroughly until the nutritional yeast is fully incorporated and the risotto is creamy. 0:05
13. Taste and adjust seasoning if needed. The risotto should be creamy and flow slightly when spooned onto a plate. 0:04
14. Serve immediately in shallow bowls. Garnish with fresh chopped parsley and an extra drizzle of olive oil if desired. 0:04