This creamy mushroom spinach truffle risotto celebrates all things earthy. Arborio rice simmers in broth until perfectly al dente, creating a canvas for sautéed mushrooms and fresh spinach. A drizzle of truffle oil finishes the dish, adding its unmistakable pungent and luxurious aroma.
The first time someone suggested I make mushroom risotto was when I was just starting to learn to cook. I thought they were crazy because I always thought risotto was super fancy and needed actual talent to cook. Turns out, not true.
Risotto is one of the easier dishes to make (and I don't subscribe to adding the liquid in gradually) - for me, this is just a time waster and means you have to spend more time babysitting the risotto.
This truffle oil risotto adds a little fancy to your weeknight dinners or meal prep. Check out my post below for everything you need to know!
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Ingredients
Arborio rice. Arborio (or risotto) rice is the best rice for risotto. It's a variety of short-grain rice that has a higher starch content than long-grain rice varieties. The starch releases during cooking, creating the signature creamy texture of the risotto.
Vegetable stock. This creates a depth and complexity to the base of the risotto, complementing the flavours of the mushroom and truffle oil.
Truffle oil. This oil imparts the essence of truffles without the price tag. It's a more affordable and convenient way to add a touch of decadence to the dish.
Nutritional yeast (or parmesan). This deactivated yeast adds a cheesy, umami flavour that can mimic parmesan cheese. By using this instead of parmesan or cream, the dish is made into a vegan risotto and a dairy-free alternative.
Brown onion. Necessary for complexity in flavour. Feel free to omit if you are intolerant, but it will change the flavour of the dish.
Mushrooms. Mushrooms are a key component, adding texture and flavour. I use white button mushrooms, but you can use any variety of mushrooms in this risotto like portobello or shiitake, or even a mixed mushroom risotto for a more complex flavour.
Spinach. Fresh spinach adds a pop of colour and slight bitterness, balancing the creamy risotto's richness. The spinach pairs well with mushroom risotto and it also wilts quickly and you can incorporate a lot of it in this dish for lots of secret veggies!
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make mushroom and spinach risotto
- Cook onion and mushrooms
Heat olive oil on pan and add brown onion and mushrooms. Brown onion in risotto adds additional flavour complexity and wonderfully compliments the mushroom. Cook until fragrant (approx 3-5 minutes). Remove from pan.
- Add arborio rice
Add arborio rice to the pan and give it a light toss before adding the stock. Once the risotto without wine mixture begins to bubble, turn the heat down to low. Stir frequently (approx. every 5 minutes) to prevent it sticking to the bottom and encourage the release of the starch to make the risotto creamy.
- Add onions and mushrooms
When the liquid is almost absorbed (approx. 20 minutes in), re-add the onion and mushrooms and mix. When the liquid has all been absorbed (approx. 5 minutes later), add nutritional yeast and spinach and stir well.
- Rice doneness
If rice is still firm/crunchy once it has absorbed the stock, add an extra ~½ cup hot water at a time. The rice doneness should be soft on the outside while still giving a slight amount of resistance on the inside (not crunchy).
- Serve
Once the rice is done, remove and serve with nutritional yeast (or parmesan), salt and pepper and even some toasted nuts. See below for preparing mushroom spinach risotto for meal prep and leftovers.
Substitutions and Variations
Arborio rice. While arborio rice (sometimes labelled "risotto rice") is ideal, you can use Carnaroli rice, another short-grain Italian variety with similar starch content. If neither are available, try a good quality sushi rice (but the texture might be less creamy). DON'T substitute long-grain rice in risotto as it doesn't release enough starch for a creamy risotto texture.
Keep in mind - Risotto rice to liquid ratio is 3:1 (for every 1 cup of rice, you'll need 3 cups of hot liquid).
Vegetable stock. Substitute with chicken or beef broth for a different flavour profile, but adjust for saltiness as these broths tend to be stronger. You can even use water in a pinch, but the flavour will be less intense.
Truffle oil. While truffle oil in risotto is a convenient alternative to fresh truffles, its aroma can be overpowering for some. You can use a smaller amount for a subtler truffle hint or omit it altogether. Parmesan cheese or a sprinkle of white truffle powder can add a different layer of complexity.
Nutritional yeast. If you don't need a vegan option, freshly grated parmesan cheese is a classic pairing with risotto, adding a touch of saltiness and richness. The nutritional yeast makes this risotto vegetarian and plant-based, while the parmesan would not fit any of these categories (as it contains animal rennet).
Recommended Equipment
- Large and deep pan
- Spatula
- Grater (for parmesan, optional)
- Meal prep containers (optional)
Meal prep and leftovers
Storing
Leftover risotto is best stored in an airtight container in the refrigerator within two hours of cooking. The creamy risotto texture can break down slightly, so plan to eat it within 2-3 days for the best results. However, it will be good up to 5 days if stored in an airtight container.
Reheating
Risotto benefits from gentle reheating to preserve its creamy texture. Add a splash of broth or water to the pan and reheat over low heat, stirring constantly, until warmed through. Avoid high heat or long reheating times as this can make the risotto dry and clumpy.
You can reheat this in the microwave, but put it on a low-medium setting and reheat on 1-2 minute intervals, giving it a stir each time until the entire spinach and mushroom risotto is heated through.
Freezing
While technically possible, freezing risotto isn't ideal. The freezing process can further affect the texture of the rice, making it mushy upon thawing. If you do choose to freeze, portion it out after cooking and cool completely before storing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently as described above.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Texture: The rice should be al dente, meaning cooked through but with a slight bite in the center. The overall consistency should be creamy, but not soupy. It should slowly flow back together after running a spoon through the pan.
Taste: Take a bite! The rice should be mostly soft with a slight firmness.
The "smear test": This is a handy trick. Take a single grain of rice and smear it on a plate. If it's rough and has a large white center, it's undercooked. If it's very smooth with no white center, it's overcooked. Ideally, you want a fairly smooth smear with a tiny bit of white in the middle.
Technically yes, but it's not ideal. Freezing can break down the texture of the rice, making it mushy upon thawing. If you do freeze it, portion it out after cooking and cool completely before storing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently with added broth to restore some creaminess.
Yes, you can! Risotto benefits from gentle reheating to preserve its creamy texture. Add a splash of broth or water to the pan and reheat over low heat, stirring constantly, until warmed through. Avoid high heat or long reheating times as this can make the risotto dry and clumpy.
Truffle oil is a flavoured oil that captures the essence of truffles, prized for their intense earthy aroma and flavour. It's a much more affordable alternative to fresh truffles and offers a convenient way to add a touch of luxury to dishes like risotto.
Other vegetarian recipes
- Spinach and ricotta cannelloni pasta tubes
- Teriyaki tofu poke bowl
- Mushroom and spinach pasta
- Tofu pad see ew
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Recipe
Mushroom Spinach Truffle Oil Risotto (without Wine)
Ingredients
Risotto Ingredients
- 1 teaspoon truffle oil See Note 1
- 2 cloves garlic diced
- 1 brown onion diced
- 1 cup arborio rice See Note 2
- 3 cups vegetable stock See Note 3
- 1 tablespoon white wine vinegar See Note 4
- ½ cup nutritional yeast See Note 5
- 2 cups white cup mushrooms sliced (See Note 6)
- ¼ cup soy milk or cream
Toppings (per serve)
- 1 teaspoon truffle oil
- 1 tablespoon nutritional yeast
- 1 tablespoon parsley
- Salt and pepper
Instructions
- Heat olive oil on pan and add garlic, brown onion and mushrooms. Cook until fragrant (approx 3-5 minutes). Remove.
- Add arborio rice to the pan and toss lightly. Add stock and white wine vinegar and allow it to come to the boil.
- Once it begins to bubble, turn the heat down to low. Stirring frequently (approx. every 5 minutes).
- When the liquid is almost absorbed (approx. 20 minutes in), add mushrooms and mix. When the liquid has all been absorbed (approx. 5 minutes later), add nutritional yeast, spinach and milk and stir well.
- If, once all the liquid has absorbed, the rice is not done (see post for tips on rice doneness), then add ¼ cup hot water at a time until al dente.
- Serve with your choice of toppings.
- See post for meal prep and leftover tips and tricks.
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