Creamy Mushroom and Spinach Risotto (Krämig Svamp- och Spenatrisotto)

Krämig Svamp- och Spenatrisotto, or Creamy Mushroom and Spinach Risotto, is a classic Swedish dish that combines the earthy flavors of mushrooms with the freshness of spinach in a creamy and comforting rice dish.

Creamy Mushroom and Spinach Risotto (Krämig Svamp- och Spenatrisotto)

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the mushrooms to the pot and cook until they release their liquid and become golden brown.
  3. Stir in the Arborio rice and cook for 1-2 minutes until the grains are coated with oil.
  4. Pour in the white wine and cook until it has been absorbed by the rice.
  5. Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
  6. Once the rice is creamy and al dente, stir in the fresh spinach until wilted.
  7. Remove the pot from the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  8. Serve the risotto hot, garnished with extra Parmesan cheese if desired.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large pot Wooden spoon Measuring cups and spoons Cheese grater

Tools

Cutting board Chef's knife Saucepan

Serving suggestions

Serve the Krämig Svamp- och Spenatrisotto as a main course with a side of crusty bread and a simple green salad.

Tips & tricks

For extra flavor, you can add a splash of truffle oil or a sprinkle of fresh herbs such as parsley or chives before serving.

Cost

$15