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Looking for a side dish that’s a little bit fancy but oh so easy? This Mushroom Spinach Risotto is ready in about 30 minutes and is a fantastically flavorful addition to any family dinner.
Can I get a what-what for creamy Italian rice?
Ahhhhh risotto. Easy to cook, difficult to master – at least according to Gordon Ramsay. Truly, risotto is a side that should be in every kitchen, and it can be – in 30 minutes. Aside from the flavor, that’s the best part of this recipe!
Of course, this all depends on how super-duper creamy you want your rice to be. Different people have different ideas of what the texture and consistency of a perfect risotto should be. I personally like mine to still look like rice instead of soup, but there’s nothing wrong with a little extra sauciness at the cost of a few extra minutes of stirring.
This Mushroom Spinach Risotto pairs wonderfully with just about everything, but especially with stuffed chicken breast!
I have a terrible habit. I’m a lazy cook when I have no one to feed.
Meaning on nights that Mr. Crumby closes, dinner usually ends up being a PB&J or frozen pizza.
I can’t justify hanging out in the kitchen making a full-blown dinner for only one person to enjoy right away. I mean, leftovers are great, but it’s not fair to not get to eat the meal when it’s freshly cooked.
That said, if there is no blog recipe involved, my lazy side comes out even when we’re both home for dinner. We are both very busy people, so any quality time we can get together has to be really enjoyed, and the less time we have to spend in the kitchen is a godsend.
Thank goodness for Barber Foods.
Spending 30 minutes on a delicious risotto is completely worth the effort if your main protein is fully prepped and cooked in relatively the same amount of time.
Have you ever rolled your own chicken cordon bleu, or stuffed a chicken breast full of sautéed spinach and cheese? It’s a lot of extra work, what with the pounding the chicken flat, prepping your fillings, trying to get it to all stay together…
If you’re lucky, your version comes out looking half as good as Barber Foods’.
And seriously, the meal you see below is ready to eat in less than an hour. Preheat your oven to 375° F, remove the chicken from the pouches, and pop them in the oven for 31-34 minutes.
Bacon-wrap your green beans, drizzle them with balsamic and brown sugar, and toss them in with your chicken – give them about 20 minutes. While the oven’s working, make your risotto; by the time it’s finished, your chicken timer will be going off and you’ll be drooling as you plate.
Don’t dig in right away – that filling is gonna be super hot! Just relax and breathe in the amazing smells and satisfaction of a fast, easy dinner for a few minutes.
And for goodness sake, don’t skimp on the parmesan.
(I used the spinach Florentine in this meal, but I also recommend the cordon bleu or broccoli & cheese! Super yum! Interested in the green bean recipe? It’s also super simple and coming soon!)
- 5 tablespoons butter, divided
- 5 cloves garlic, minced and divided
- 1 1/2 cups (12 oz.) uncooked arborio rice
- 1/4 cup dry white wine (optional – substitute more broth)
- 4-4 1/2 cups chicken or vegetable broth
- 2 cups (16 oz.) sliced baby portabella mushrooms
- 2 1/2 cups baby spinach leave
- 1/2 cup Parmesan cheese, grated
- Kosher salt
- Cracked black pepper
- Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add 3 cloves of garlic and saute for 1-2 minutes until fragrant. Stir in the rice and toss with the butter and garlic to coat. Add 1/4 cup of the white wine and stir.
- Add 1 cup of broth, pushing the mixture around in the pan with a wooden spoon. Allow it to simmer down, stirring occasionally. When most of the broth has evaporated, add another 1/2 cup. Repeat this process for 15-20 minutes until the rice is cooked and a creamy texture is achieved (adding one last 1/2 cup at the end if needed.)
- While the rice is cooking, melt the remaining butter in a small skillet over medium-high heat. Add the remaining garlic and saute for 1-2 minutes, then add the mushrooms. Saute for 1-2 minutes, then toss in a splash of white wine. Allow to cook 5-10 minutes until browned, then stir in the spinach until it’s wilted. Remove from heat and transfer to the risotto pan, stirring evenly. Top with Parmesan, salt, and pepper, and serve with your favorite meal. Enjoy!