Creamy Mushroom & Spinach Risotto

Creamy Mushroom & Spinach Risotto

Julia

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.

Nutrition

50 minutes
None servings
385 calories
Fat 11.00g
Carbs 58.00g
Protein 12.00g

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)

Equipment

Wooden spoon
Cutting board
measuring spoons
measuring cups
ladle
medium saucepan
chef's knife
plate
large deep skillet or wide saucepan

80/20 Diet

This risotto exemplifies the 80/20 principle with over 80% of ingredients being nutrient-dense whole foods—vegetables, whole grain rice, fresh herbs, and olive oil—while allowing for the indulgence of white wine and the comfort food experience, creating a balanced approach to healthy eating.

Anti-Inflammatory Diet

This risotto is packed with anti-inflammatory ingredients including olive oil, garlic, mushrooms rich in antioxidants, and leafy spinach. The whole grain Arborio rice, fresh herbs like thyme and parsley, and lemon juice provide additional anti-inflammatory compounds while avoiding processed foods and refined ingredients.

Clean Eating

This clean eating recipe uses only whole, recognizable ingredients in their natural state—fresh vegetables, whole grain rice, herbs, and olive oil—without any refined sugars, artificial additives, or processed components. Every ingredient can be identified in its whole-food form, supporting the clean eating philosophy of minimal processing.

Daniel Fast

This recipe is fully Daniel Fast compliant, using only whole plant-based ingredients including vegetables, whole grain Arborio rice, and olive oil, with no animal products, refined sugars, leavened bread, or processed foods. It provides a satisfying, spiritually-focused meal using only ingredients in their natural, minimally processed form.

Flexitarian Diet

This risotto is an excellent flexitarian choice, centering entirely on plant-based ingredients like mushrooms, spinach, and whole grains while delivering the comfort and satisfaction typically associated with richer dishes. It showcases how predominantly plant-based meals can be both nourishing and indulgent.

Gluten-Free Diet

This naturally gluten-free risotto uses certified gluten-free Arborio rice and vegetable broth, making it safe for those with celiac disease or gluten sensitivity. All ingredients are whole foods without gluten-containing grains, providing a comforting Italian dish that's completely safe for gluten-free diets.

Intermittent Fasting

This nutrient-dense risotto is ideal for eating windows during intermittent fasting, providing sustained energy from complex carbohydrates, fiber-rich vegetables, and satisfying whole food ingredients that help maintain stable blood sugar levels throughout fasting periods.

Intuitive Eating

This satisfying risotto honors intuitive eating principles by providing both pleasure and nourishment without restriction or guilt. The recipe emphasizes the meditative cooking process and sensory satisfaction, encouraging mindful preparation and enjoyment of a comforting, balanced meal.

Mediterranean Diet

This risotto exemplifies Mediterranean eating with its emphasis on extra virgin olive oil, abundant vegetables (mushrooms and spinach), whole grain Arborio rice, and herbs. The dish uses plant-based ingredients and healthy fats while avoiding red meat and processed foods, making it a perfect heart-healthy Mediterranean meal.

Mindful Eating

This risotto is perfect for mindful eating with its emphasis on the meditative stirring process, varied textures from creamy rice and meaty mushrooms, and aromatic layers from garlic, shallots, and fresh herbs. The recipe encourages slow, conscious preparation and appreciation of colors, aromas, and flavors throughout the cooking experience.

Plant-Based Diet

This completely plant-based risotto uses only vegetables, Arborio rice, vegetable broth, and nutritional yeast to create a creamy, satisfying dish without any animal products. It demonstrates how plant-based eating can be indulgent and flavorful while providing fiber, vitamins, and minerals from whole food sources.

Vegan Diet

This vegan risotto achieves creamy richness without any dairy, eggs, or animal products by using the natural starches from Arborio rice and nutritional yeast for umami depth. It's a perfect example of how traditional Italian dishes can be made completely vegan while maintaining authentic flavor and texture.

Vegetarian Diet

This vegetarian risotto features protein-rich nutritional yeast, fiber-packed vegetables, and whole grain rice, providing a complete and satisfying meatless meal that's rich in nutrients and plant-based protein sources.

Instructions

1
5 min

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.

2
2 min

Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering.

3
7 min

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.

4

Transfer the cooked mushrooms to a plate and set aside.

5
3 min

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.

6
1 min

Add the minced garlic and chopped thyme to the shallots. Sauté for 30 seconds until fragrant.

7
2 min

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.

8
2 min

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.

9
3 min

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.

10
18 min

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).

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.

3 min
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.

1 min
13

Taste and adjust seasoning if needed. The risotto should be creamy and flow slightly when spooned onto a plate.

14

Serve immediately in shallow bowls. Garnish with fresh chopped parsley and an extra drizzle of olive oil if desired.

Frequently Asked Questions