Creamy Boursin Mushroom Spinach Risotto

This risotto gets its ultra-creamy texture from a whole wheel of Boursin garlic and herb cheese, stirred in at the end.

Arborio rice is toasted and slowly simmered with wine and broth until al dente, then finished with baby spinach and topped with caramelized mushrooms and parmesan. It's a one-pan dinner that feels special enough for company but easy enough for a weeknight.

Risotto is a classic Italian comfort food, and this version takes it over the top with the addition of Boursin cheese. The cheese melts into the hot rice, creating a luscious, velvety sauce without any extra cream or flour.

Sautéed mushrooms add an earthy depth, while baby spinach brings a fresh, vibrant color. The result is a rich, satisfying dish that comes together in about 40 minutes, perfect for a cozy dinner at home.

Ingredients

Why this recipe works

The key to a great risotto is the gradual addition of warm broth, which encourages the rice to release its starch and create a naturally creamy sauce.

Stirring frequently helps the grains rub against each other, releasing even more starch for that signature texture. Toasting the rice in butter and oil before adding liquid adds a nutty flavor and helps the grains stay separate.

Boursin cheese is the shortcut to incredible flavor and creaminess. It's a soft, spreadable cheese seasoned with garlic and fine herbs, so it melts effortlessly into the hot risotto. Unlike hard cheeses that need to be grated, Boursin dissolves into a smooth sauce, making this dish both luxurious and approachable.

Notes and substitutions

Arborio rice is essential for risotto because it's high in starch and has a firm texture that holds up to slow cooking. You can find it in most supermarkets near other rice varieties. If you can't find it, Carnaroli or Vialone Nano are good substitutes, but avoid regular long-grain rice, which won't give the same creamy result.

Cremini and shiitake mushrooms offer a deep, savory flavor. Cremini are brown button mushrooms with a meaty texture, while shiitake add an earthy, slightly smoky note.

If you prefer, use all cremini or add a handful of dried porcini (rehydrated) for extra umami. Baby spinach wilts quickly, so add it at the end to keep its bright color and tender texture.

• Boursin Garlic & Fine Herbs cheese: Use a soft herbed cheese like Alouette or a mixture of cream cheese with garlic and herbs.
• white wine: Replace with extra vegetable broth and a splash of white wine vinegar for acidity.
• cremini and shiitake mushrooms: Use any mushrooms like button or portobello; adjust cooking time if using larger slices.

Equipment

• Large skillet or sauté pan
• Wooden spoon or spatula
• Ladle
• Cutting board and knife