dinner, sides

Creamy Risotto with Mushrooms

Creamy Risotto with Mushrooms recipe - arborio rice with parmesan cheese, mushrooms, spinach and a splash of white wine.
Isn’t it interesting how certain factors determine what foods you like and dislike? Smell, taste, and appearance are three that come to mind, but the one that seems to really get me is texture. I wouldn’t eat yogurt for the longest time because it’s texture was too…yogurty. Once I discovered the magic of deliciously-crunchy granola, I got over that one quick. But, I still have a hard time with pudding, cottage cheese, applesauce and even the cream inside eclairs. A crime? Some people think so.

But, while some food textures can completely turn you away, others can be absolutely, addictively wonderful.

For example, take this Creamy Risotto with Mushrooms. The texture of the creamy arborio rice is possibly the best thing in the world…chewy, warm, comforting. And then those soft, garlic mushrooms come in and ooooooh-kay, I just ate the whole dang skillet.

Creamy Risotto with Mushrooms recipe - arborio rice with parmesan cheese, mushrooms, spinach and a splash of white wine.
One word on this recipe. We included a dry white wine to give some added flavor. If someone doesn’t have white wine on hand, they will often just skip over this part. Which yes, is just fine. But NO please don’t do that with this recipe because you will truly be missing out on some bomb(dot)com flavor. Just trust me on this one. We also advise against using cooking wine, because of its high salt content and other additives. Just get a cheap chardonnay and call it good. Because it is oh-so-good once simmered and steamed and cooked right into this creamy risotto with mushrooms!

Now that is a tasty texture.

Creamy Risotto with Mushrooms recipe - arborio rice with parmesan cheese, mushrooms, spinach and a splash of white wine.

Creamy Risotto with Mushrooms

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8


  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced and divided
  • 2 cups uncooked arborio rice
  • 4 cups chicken broth
  • 2-3 Tbsp. dry white wine (we used Chardonnay)*
  • 2 heaping cups baby Portobello mushrooms, sliced
  • 2-3 cups spinach
  • 1/2 - 3/4 cup shaved Parmesan cheese (depending on how cheezzzy you like it)
  • Kosher salt and freshly ground black pepper
  • 1 tsp. lime or lemon juice


  1. In a saucepan or large skillet, heat 2 Tbsp. olive oil on low heat. Add 2 of the minced garlic cloves and allow to cook for 1-2 minutes, until fragrant. (Don’t heat the oil too hot or the garlic will burn and become bitter.)
  2. Add the uncooked rice and stir to coat in the olive oil.
  3. Turn the heat to medium and add 1 cup of chicken broth. Allow the rice to cook in the liquid until it’s almost completely absorbed, stirring occasionally.
  4. Add the wine and stir to incorporate.
  5. Keep adding the chicken broth, ½ cup at a time, until the rice is soft and chewy. (This will take 15-20 minutes).
  6. While the rice is cooking, heat the remaining 1 Tbsp. of olive oil on a skillet and add the remaining 2 cloves of garlic. Allow to cook for 1-2 minutes, then add the mushrooms. Cook until soft, about 5-8 minutes, then add the spinach and cook until wilted.
  7. Stir the Parmesan cheese and lime/lemon into the rice and top with mushrooms and spinach mixture.
  8. Season with salt and pepper to taste and serve immediately.


*We would highly recommend not using cooking wine because of its high salt content. It doesn't need to be an expensive wine, just a basic chardonnay will do wonders for the flavor!


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  • Reply Sylwia | Vibrant Food Stories March 18, 2016 at 5:06 pm

    I love portobellos! I agree with you about the wine, and the good part of cooking with wine is sipping on it while preparing the meal =)

  • Reply Stargazer Writes March 20, 2016 at 11:19 pm

    I am a sucker for Risottos! I love them! <3

    • Reply Sarah March 20, 2016 at 11:27 pm

      Jill, I’m totally with ya there. Risotto is the BOMB.com!

  • Reply Vicky @ Avocado Pesto March 24, 2016 at 2:33 pm

    Totally with you on the whole texture thing. Loved yogurt as a child, and way overdid it and then couldn’t eat it for years because that texture was just ugh for me. This sounds delicious though! Happy to be hosting this giveaway with you. Pinning and yumming!

    • Reply Sarah March 24, 2016 at 8:05 pm

      Vicky, I’m glad I’m not the only one who gets freaked out by food textures haha. Such a fun giveaway, so glad we could connect!

  • Reply candy April 5, 2016 at 2:54 pm

    Risotto with mushrooms makes me happy

    • Reply Sarah April 5, 2016 at 3:02 pm

      It makes us happy too 🙂

  • Reply Vy Tran April 5, 2016 at 6:16 pm

    There is something so special about Risotto. I love the meatiness of portobellos too.

    • Reply Sarah April 5, 2016 at 6:46 pm

      Vy, it’s so true! Risotto has figured out the perfect way to make me happy. 😉 And I agree, the meatiness of the portobellos adds a nice texture! Hope you enjoy the recipe.

  • Reply Dave April 6, 2016 at 12:26 pm

    Delicious looking risotto! Portobellos and greens go so well together.

    • Reply Elizabeth April 6, 2016 at 2:20 pm

      Dave, hope you love this as much as we do!

  • Reply Stephanie Sánchez May 11, 2016 at 12:51 pm

    Made it. Totally in love with this recipe!

    • Reply Sarah May 11, 2016 at 2:27 pm

      Stephanie, I’m so glad you made it and liked it! Thanks for letting us know! 🙂

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