Creamy Mushroom Risotto

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Creamy Mushroom Risotto is my first thought when I think of comfort food> I know you are thinking it is often time consuming and heavy but it doesn’t have to be that way. This creamy mushroom risotto is a reminder that nourishing meals can still feel indulgent, warming, and satisfying (you will eat it by the spoonful as it cooks away on the stove!).

Naturally gluten-free and made with simple, whole ingredients, this dish becomes creamy from the slow cooked aborio rice and fresh ricotta rather than excess cream. Earthy mushrooms provide depth and the lemon adds balance. A touch of fresh chilli brings gentle heat, supporting digestion and waking up the palate.

This is the kind of meal that feels grounding and restorative, Perfect for busy weeks when you want something wholesome, comforting, and easy to make, without compromising on flavour. Whether you’re focused on eating well, supporting gut health, or simply cooking more intentionally, this risotto fits beautifully into a balanced approach to food.

Why You’ll Love This Recipe

I love this recipe because making risotto is so much more then cooking. It is therapeutic as you stir, taste and watch this recipe come together beautifully

Ingredients

Here’s what you’ll need to make this easy dinner. No stress required!

Aborio Rice: Non negotiatble, no other rice can be used in this recipe
Fresh or Frozen Spinach: I love to add this half way of the cooking process to avoid it overcooking
Garlic and Onion: The red magic
Mushrooms: Sliced is perfect and I cook these seperately to serve on top of the risotto at the end. Much nicer!
Fresh Lemon: The zest and the juice bring the zang
Stock: Homemade or store bought. Any flavour you have on hand
Butter: Yes, real butter – non negotiable!
Ricotta: Fresh for the dallops when serving

Instructions

It is our secret of the simplicity!

Heat a large pot on the cooktop. Add a dash of oil, followed by the garlic and onions. Stir for 1 minute, then add the aborio rice. It is important to toast the rice, which means allow the heat to harden the rice for a few minutes whilst stirring to prepare for absorption of the beautiful liquids
Then add the hot stock 1 cup at a time and stir. It is totally fine not to stand there the whole time stiring, but important to keep an eye on the liquid as you will need to top this up once absorbed. Continue to do this until all of the liquid has been added to the pot. Leave on a medium heat and occasionally stir.
After 15 minutes, add the spinach. You could also add peas and beans if you have some spare. Stir through.
In a frypan, cook the sliced mushooms with olive oil until just brown and delicious! Season and ser aside
The risotto is cooked when the rice is cooked and creamy. Add a little more stock if needed as the risotto should appear loose in the liquid but not drowning. Set the side, turn off the heat and add 2 tablespoons of butter. LId on an leave for 10 minutes
On a large platter, place the risotto beautifully spread out. Add the zest of lemon and the juice all over. Sprinkle the fresh chilli. Add dallops of ricotta. Serve and enjoy!

Frequently Asked Questions

Could I freeze any leftovers?

Yes you can!

Can I add parmesean cheese?

I always do! Up to you! Definitely enjoyable with the extra sharpness of the parmesan

Can I add protein?

Chicken is perfect for this flavour combination. You can add diced breast at the time of cooking or roast the pieces to add at the end.