Creamy Spinach, Artichoke, and Mushroom Risotto Recipe

Spinach Artichoke Mushroom Risotto is a rich, hearty, vegetarian and gluten-free dish that’s simple to prepare and perfect for weeknight dinners.

There’s something irresistible about a bowl of creamy risotto — the soft, slightly chewy grains of arborio rice, the subtle tang of Parmesan, and the way flavors meld into a silky finish. This Spinach Artichoke Mushroom Risotto celebrates spring produce, combining tender artichokes, earthy mushrooms, and bright spinach for a satisfying vegetarian meal.

This recipe was inspired by fresh baby purple artichokes spotted at a farmers market, but it works equally well with jarred artichoke hearts when you want to save time. The mushrooms add a meaty texture and depth of flavor, while spinach contributes color, vitamins, and a light vegetal balance.

Why this risotto works

The combination of artichoke and mushroom gives the dish a substantial, satisfying feel without meat, and the Parmesan melts into the rice for the classic creamy risotto texture. Adjust the broth and cooking time to get your preferred creaminess — some like it slightly loose, others prefer it thicker. This recipe is adaptable and forgiving, making it an excellent choice for cooks of any level.

Ingredients

• 8 baby purple artichokes, trimmed and quartered — or 1 (14 oz) jar artichoke hearts, drained
• 2 tablespoons olive oil
• 1 cup baby bella mushrooms, sliced
• 3 cups fresh spinach
• 4 cups vegetable or chicken broth
• 2 tablespoons butter, divided
• 1 cup onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, finely grated

Instructions

1. Prepare the artichokes: trim both ends of each baby artichoke and cut into quarters. Discard any loose or tough leaves. If using fresh artichokes, steam them for about 20 minutes, or until tender. Alternatively, use jarred artichoke hearts to skip this step.
2. Heat olive oil in a large skillet over medium-high heat. Add the artichokes and sliced mushrooms and sauté for 8–10 minutes, until the mushrooms are browned and the artichokes are beginning to color.
3. Add the spinach to the skillet and sauté another 2–3 minutes, until it begins to wilt. Remove the vegetables from the heat and set aside.
4. In a medium saucepan, bring the broth to a gentle boil, then reduce heat to keep it hot but not boiling aggressively.
5. In a separate large pan over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in the garlic and cook 1–2 minutes until fragrant.
6. Add the arborio rice to the onion and garlic and cook, stirring, for 2–3 minutes so the rice becomes lightly toasted and well coated.
7. Pour in the white wine and stir until mostly absorbed.
8. Begin adding the hot broth one cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next cup. Continue until the rice is tender but still has a slight bite and the mixture is creamy (this usually takes 18–22 minutes).
9. Stir in the remaining tablespoon of butter and the grated Parmesan until melted and integrated. Gently fold in the sautéed artichokes, mushrooms, and spinach.
10. Taste and season with salt and freshly ground black pepper as needed. Serve immediately for the best texture.

Tips and variations

• If you want a faster option, use jarred artichokes and reduce sauté time for the mushrooms.
• Swap baby bella mushrooms for cremini, shiitake, or a mix of wild mushrooms for more intense flavor.
• Make this dairy-free by substituting vegan butter and using nutritional yeast or a dairy-free Parmesan alternative, though the texture will differ slightly.
• Leftover risotto can be chilled and later formed into arancini (risotto balls), coated in breadcrumbs, and fried or baked for a delicious second meal.

Serving suggestions

Serve this risotto on its own for a comforting vegetarian main, or pair it with a crisp green salad to contrast the creamy texture. A squeeze of lemon or a light drizzle of extra-virgin olive oil just before serving brightens the flavors. Fresh herbs such as parsley or basil add a pleasant finish.

Recipe details

Nutrition (per serving)

This Spinach Artichoke Mushroom Risotto is rich, creamy, and full of flavor — an excellent meatless dinner that feels indulgent without being complicated. With fresh spring vegetables or pantry-friendly substitutions, it’s a versatile recipe to add to your weeknight rotation.