Risotto with Spinach, White Mushrooms, and Chicken: A Symphony of Creamy Comfort

There are few dishes that evoke the same sense of comforting warmth and simple elegance as a perfectly executed risotto. For me, it’s a memory of cozy Sunday dinners, the gentle hum of the stovetop, and the anticipation of that first spoonful of creamy, yielding rice. This particular iteration, featuring the earthy notes of white mushrooms, the vibrant freshness of spinach, and the savory heartiness of chicken, is a timeless classic that never fails to impress. It’s a dish that speaks of care and intention, transforming humble ingredients into something truly special, a true testament to the magic that happens when good food is prepared with love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2
• Yield: N/A (Risotto is typically served fresh and not portioned into a specific “yield” like a pie, but rather served by the bowlful)
• Dietary Type: Contains Dairy, Chicken

Ingredients

• 2 tablespoons butter
• 2 cups low sodium chicken broth
• 2 minced garlic cloves
• 1 cup arborio rice
• 2 cups spinach (fresh)
• 1 cup white mushrooms, sliced
• 8 ounces chicken breasts, cut into bite-sized pieces
• 1 tablespoon Parmesan cheese, grated

Equipment Needed

• Medium saucepan (for heating broth)
• Large, heavy-bottomed skillet or Dutch oven
• Wooden spoon or heat-resistant spatula

Instructions

1. Begin by gently heating the 2 cups of low sodium chicken broth in a medium saucepan. Bring it to a simmer over medium-low heat, ensuring it stays warm throughout the cooking process. This step is crucial for achieving the perfect creamy texture in your risotto.
2. In a separate large, heavy-bottomed skillet or Dutch oven, melt the 2 tablespoons of butter over medium-low to medium heat.
3. Add the 2 minced garlic cloves to the melted butter and sauté them for about 30 seconds until fragrant, being careful not to burn them.
4. Introduce the 8 ounces of chicken breasts, cut into bite-sized pieces, into the skillet. Cook the chicken for approximately 2 minutes, stirring occasionally, until it’s just starting to change color.
5. Next, add the 1 cup of sliced white mushrooms to the skillet with the chicken. Continue to stir and cook for 3 minutes, allowing the mushrooms to soften and release their moisture.
6. Once the mushrooms have begun to soften, carefully remove the chicken and mushrooms from the skillet and set them aside on a plate. This will prevent them from overcooking while the rice absorbs the broth.
7. Add the 1 cup of arborio rice to the same skillet, directly into the residual butter and chicken drippings. Stir the rice gently for about 1 to 2 minutes, ensuring each grain is coated in the butter and toasted slightly. This toasting step, known as “tostatura,” helps the rice grains absorb the liquid more evenly and develop a wonderfully nutty flavor.
8. Begin adding the heated chicken broth, one-half cup at a time, to the rice. Stir the rice continuously, allowing each addition of broth to be almost completely absorbed by the grains before adding the next half cup. This gradual addition and constant stirring is the heart of risotto making, coaxing the starch from the rice to create that signature creamy texture without the need for heavy cream.
9. Continue this process of adding broth and stirring until all the 2 cups of chicken broth have been incorporated and absorbed, and the rice is tender yet still has a slight bite (al dente). This usually takes around 18 to 20 minutes.
10. Once the final addition of stock has been absorbed, return the reserved cooked chicken and mushrooms to the skillet.
11. Add the 2 cups of fresh spinach and the 1 tablespoon of grated Parmesan cheese to the risotto.
12. Stir everything together gently. The residual heat will wilt the spinach beautifully, and the Parmesan cheese will melt into the risotto, adding a final layer of rich, savory flavor and further enhancing its creamy consistency.
13. Serve your risotto immediately, allowing everyone to savor its fresh, warm, and inviting presence.

Expert Tips & Tricks

When making risotto, the key is patience and attentiveness. Using Arborio rice is non-negotiable for its high starch content, which creates that essential creaminess. Always ensure your chicken broth is simmering gently on the side; adding cold broth will shock the rice and hinder the cooking process. Don’t be tempted to rush the broth absorption – slow and steady wins the race to perfect risotto. If your risotto becomes too thick before the rice is cooked through, you can always add a little extra hot water or broth to achieve the desired consistency. For an extra layer of flavor, consider adding a splash of dry white wine after toasting the rice and before adding the first ladle of broth; let it evaporate completely, and you’ll be rewarded with a subtle complexity.

Serving & Storage Suggestions

Risotto is best enjoyed immediately after it’s prepared, as its creamy texture is most pronounced when warm and freshly made. Serve it in shallow bowls, perhaps garnished with a few extra shavings of Parmesan cheese or a sprig of fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, be aware that risotto’s texture can change upon reheating, often becoming a bit more dense. To reheat, gently warm it in a skillet over low heat with a splash of broth or water to loosen it up, or microwave it briefly, stirring halfway through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	723.1 kcal	N/A
Calories from Fat	N/A	224 g
Total Fat	24.9 g	38%
Saturated Fat	11.3 g	56%
Cholesterol	105.3 mg	35%
Sodium	310 mg	12%
Total Carbohydrate	85.4 g	28%
Dietary Fiber	3.9 g	15%
Sugars	1.2 g	4%
Protein	38.2 g	76%

Variations & Substitutions

This recipe is wonderfully adaptable. For a vegetarian option, simply omit the chicken and perhaps add a more generous amount of mushrooms or introduce other vegetables like asparagus tips or peas. If you’re looking for a heartier vegetarian risotto, consider adding cannellini beans or chickpeas. For a dairy-free version, you could experiment with a good quality olive oil instead of butter and nutritional yeast or a dairy-free Parmesan alternative, though the creaminess might be slightly altered. Feel free to swap the white mushrooms for cremini or shiitake mushrooms for a deeper, earthier flavor.

FAQs (Frequently Asked Questions)

Q: Why is my risotto not creamy?
A: The creaminess of risotto comes from the starch released from the Arborio rice as it’s stirred. Ensure you’re using Arborio rice, adding the broth gradually, and stirring frequently.

Q: Can I use a different type of rice for risotto?
A: While other short-grain rice varieties might work, Arborio rice is specifically recommended for its high starch content and ability to create the characteristic creamy texture. Other varieties like Carnaroli or Vialone Nano are also excellent choices if available.

Q: How do I prevent my chicken from becoming dry?
A: The chicken is only briefly cooked in the initial steps. It will finish cooking as it’s returned to the risotto towards the end. Ensure the chicken pieces are bite-sized for even cooking.

Q: Is it important to keep the broth simmering?
A: Yes, keeping the chicken broth hot is essential. Adding cold broth will lower the temperature of the rice and stop the cooking process, leading to a less creamy and potentially gummy risotto.

Q: Can I make risotto ahead of time?
A: Risotto is best enjoyed fresh, as its texture degrades over time. While leftovers can be stored and reheated, they won’t achieve the same perfect creaminess as when first made.

Final Thoughts

This risotto is more than just a meal; it’s an experience. It’s a gentle reminder that sometimes, the most delicious things in life come from taking a moment, focusing on the process, and letting simple, quality ingredients shine. I encourage you to try this recipe, to feel the rhythm of stirring, and to savor the reward of a perfectly creamy, flavorful dish. It’s wonderful on its own, but also pairs beautifully with a crisp green salad or a glass of dry white wine. Enjoy the journey from pan to plate, and may your risotto be ever so creamy!