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Frozen Spinach Risotto

A creamy, frozen spinach risotto with some earthy, sauteed mushrooms
Prep Time15 mins
Cook Time25 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: Carnaroli, Creamy, Frozen Spinach, Mushrooms, Vegetarian
Servings: 4
Calories: 465kcal


  • 2 Tablespoons Olive oil
  • 3 Tablespoons Butter
  • 1 Medium Yellow onion Finely chopped
  • 8 Ounces (250 Gram) Frozen Spinach
  • 1 Pound (450 Gram) Mixed mushrooms
  • Cup (30 Gram) Parmigiano-Reggiano Grated
  • 1.5 Cup (300 Gram) Carnaroli rice
  • 6 Cups (1.5 Liter) Vegetable broth


  • In a sauté pan on low heat, cook the frozen spinach until it is completely loosened up and warm. Then drain it and set it aside. Bring the broth to simmer.
  • Meanwhile, add the mushrooms in a dry frying pan over high heat and cook them for 5 minutes. Then turn the heat to low/medium and cook them for another 15 minutes. When all the liquid is evaporated, add a tablespoon of butter.
  • Clean the sauté pan and put it on low heat again, add oil and yellow onion. Cook until it is soft and translucent. (5min)
  • Now add rice and toast it for a minute or two. Then add a ladle of broth and let it cook until it is all absorbed, then add a new spoon. Keep repeating this process till the rice is almost al dente. (14-17 minutes) Stir often.
  • When the rice is almost done, stir in spinach.
  • Taste the rice. Is it al dente? If yes, turn off the heat. Now add Parmesan cheese and butter. Stir it and let it rest for a minute.
  • Give it one last stir, spoon into plates and top off with the sauteed mushrooms.