Mushroom and Spinach Risotto

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Risotto dishes are always popular at Claire’s, and we take advantage of all the lovely organic vegetables we get to create new recipes throughout the year. This is one of our oldest recipes, and it has remained a favorite.


  • cups water
  • 1 tablespoon butter
  • 8 cups (about ¾ pound) organic baby spinach
  • Sea salt and pepper
  • 3 tablespoons butter, cut into 3 slices
  • 3 shallots, peeled and finely chopped
  • ½ red onion, finely chopped
  • 1 pound assorted mushrooms (I like to use button, cremini, and shiitake), cut into quarters (remove tough stems from shiitake mushrooms, if using)
  • cups Arborio rice
  • ¼ cup white wine
  • ¼ cup grated Pecorino Romano cheese, or other


  1. Prepare the broth. Measure the water into a large pot. Add 1 tablespoon of the butter, spinach, and a little sea salt and pepper. Cover and bring to a boil over high heat, stirring once or twice to combine. Cook at a boil for just a minute, stirring once to combine. Taste for seasonings. Turn off the heat and keep this spinach broth covered on the stove.
  2. Melt the 3 tablespoons of butter in a large skillet over medium-low heat. Add the shallots, onion, and mushrooms. Sprinkle lightly with sea salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the onions and mushrooms are softened. Add the rice. Cook for 2-3 minutes, stirring frequently. Add the wine. Cook, stirring constantly, for about 1 minute, until the wine is absorbed into the rice. Add 1 cup of the spinach broth. Cook, stirring constantly, for about 2 minutes, or until the rice absorbs the broth. Add ½ cup of the broth and stir continuously for 2 minutes, or until the broth is absorbed into the rice. Continue adding ½ cup of the broth at a time, using the remaining broth except for ½ cup that you will add at the end; stir continuously for 2 minutes, or until the rice absorbs the broth.
  3. Taste the rice for doneness. The risotto should be barely tender, fairly thick, and creamy when it is done. Remove the skillet from the heat. Stir in the final ½ cup of broth. Stir in the cheese. Taste for seasoning. Serve immediately.