Mushroom and Spinach Risotto
Mushroom and Spinach Risotto is a creamy vegetarian main course where chestnut mushrooms, fresh spinach and Parmesan melt together with tender risotto rice. The Thermomix stirs and heats automatically, so you achieve that classic slow-stirred texture without standing at the hob. Shallots and wine add depth to this comforting Italian-inspired weeknight favourite.
About this recipe
Mushroom and Spinach Risotto Thermomix TM7 brings the classic Italian trattoria experience to your kitchen with minimal effort. Searching for risotto recipes that don't demand endless stirring at the hob? This all-in-one kitchen machine takes over completely: it chops the shallots, sautés the chestnut mushrooms, grates the Parmesan and slowly works the risotto rice with stock and wine until every grain is tender and glossy. Fresh spinach folds in at the end, keeping its colour and delicate flavour while adding a lovely contrast to the earthy mushrooms. The result is a creamy, comforting quick weeknight dinner that tastes like it took hours of attention. Perfect for vegetarian households, impromptu dinner guests or a cosy weekend treat, this risotto proves that the TM7 handles delicate rice dishes as confidently as soups and sauces. One bowl, one blade, one truly satisfying dinner.
Preparation tips
- Use chestnut mushrooms with their earthy flavour, but wipe them clean with a damp cloth rather than rinsing, as they absorb water quickly and can make the risotto soggy instead of creamy.
- Add the fresh spinach only in the final moments so it wilts gently rather than overcooking; the residual heat of the risotto rice is enough to soften the leaves while keeping their vibrant green colour.
- For a richer result, stir in an extra knob of unsalted butter and a handful of grated Parmesan just before serving, and swap the wine for extra stock with a squeeze of lemon if you prefer alcohol-free cooking.
Recipe variations
- Make it lactose-free by replacing the unsalted butter with olive oil and using a mature lactose-free hard cheese instead of Parmesan; the chestnut mushrooms and spinach keep the risotto wonderfully savoury and complete.
- For a festive autumn variation, add roasted pumpkin cubes and a pinch of dried thyme with the chestnut mushrooms, finishing with crispy fried sage leaves and extra Parmesan for an elegant dinner-party starter.
Thermomix TM7 Benefits
- The Thermomix chops the shallots in seconds into fine, even pieces that melt into the risotto base without any manual knife work. [Multi-Function]
- Precise heating keeps the risotto rice and stock at an ideal simmer, so nothing sticks or burns while the grains slowly turn creamy. [Precision Control]
- The integrated scale weighs the risotto rice and water directly in the mixing bowl, guaranteeing the exact ratio for perfectly tender grains. [Precision Control]
- Automatic stirring replaces twenty minutes at the hob, working the chestnut mushrooms and rice into a silky, restaurant-style texture hands-free. [Hands-Free]
- Grating the Parmesan cheese freshly in the TM7 bowl gives the finished risotto a fuller, more aromatic flavour than pre-grated cheese ever could. [Multi-Function]
Ingredients
- Parmesan cheese
- water
- chestnut mushrooms
- olive oil
- shallots
- unsalted butter
- fresh spinach leaves
- risotto rice
- white wine
- vegetable stock cube