Creamy Mushroom & Spinach Risotto

Creamy Mushroom & Spinach Risotto


2 cups McCain Garden Spinach

1 ½ cup risotto rice

5 cups water

200g exotic mushrooms, roughly chopped

½ large red onion, finely chopped

4 tbsp olive oil

60g butter

300ml fresh cream

100g parmesan cheese

1tbsp garlic powder

Salt and pepper, to taste





Prep Time: 15 minutes
Total Time: 45 minutes

  1. In a large pan heat 2 tbsp of olive oil over high heat, add in the mushrooms, cook until golden brown and soft 4 - 5 min. 
  2. Remove and keep them aside, will be added to the risotto later.
  3. In the same pan reduce the heat to medium, add 2 tbsp of olive oil and onion and fry until translucent. 
  4. Add in garlic powder and risotto rice and stir. Add 2 cup of water and cook until absorbed, stirring constantly
  5. Add 1 cup of water and cook until liquid is nearly absorbed, stirring constantly
  6. Add the remaining water, ½ cup at a time, stirring nearly constantly until each portion is absorbed before adding the next.
  7. Add frozen McCain garden spinach, mushrooms, cream, butter, and stir until well combined. Season with salt and pepper to taste. Lower the heat and cook for 5 - 10 min, stirring constantly.
  8. The risotto should be al dante and have a creamy texture at this point.
  9. Serve warm.
  10. Enjoy with Mom, friends and family.


Recipe and Photo: @sifo_the_cooking_husband (on Instagram)

#Garden Spinach #mushroom #risotto