Mushroom and Spinach Risotto Recipe

While looking for recipes that included some mind healthy foods, I found some really cool sites. and others allow you to click the ingredients that you want in a meal and it finds a recipe for you. Here is one that widened my eyes and got my mouth watering. 

Mushroom and Spinach Risotto 

For the risotto
4 button mushrooms, sliced
2 tbsp olive oil
2 tbsp butter
3 bay leaves
¾ cup long grain rice
2 cups vegetable stock OR  1 ¾ cups stock + ¼ cup white wine, mixed together
½ tbsp powdered Parmesan
25g (large handful) of baby spinach leaves

To prepare the mushrooms, heat 1 tablespoon olive oil in a small fry pan over medium heat. Add sliced mushrooms and cook for 2 minutes, stirring, or until browned all over. Set aside.

To make the risotto, place butter and 1 tablespoon olive oil in a medium saucepan. Heat over medium high heat until bubbling. Add rice and bay leaves and stir fry in the butter for about 1 minute.

At this stage, add a quarter of the stock and bring to a boil. Cook for 4 minutes, stirring. Add half the remaining stock and bring up to a boil again. Reduce heat to a slow simmer and half cover the saucepan with a lid. Cook for a further 5 minutes, stirring from time to time.

Add mushrooms and the rest of the stock and simmer down, covered with a lid for another 4 minutes or until all the stock has been absorbed and the rice is tender. Add Parmesan cheese and spinach leaves and mix well.

To serve, divide risotto between bowls and serve with extra Parmesan cheese and freshly ground black pepper.

Keep in mind that the mushrooms and spinach can increase serotonin production while the olive oil helps reduce the risk of depression and dementia. Happy mindful eating!

By: Kathryn Chambers

Counseling Intern

Olive Branch Counseling and Associates, Inc

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