Creamy Boursin Mushroom Spinach Risotto Tips, FAQ & printable recipe

Tips for success

For the creamiest risotto, use a wide, heavy-bottomed pan so the rice cooks evenly. Stir constantly but gently, and keep the broth warm to avoid cooling the rice.

If the risotto becomes too thick before the rice is done, add a little extra broth. The final texture should be soft and flowing, not stiff.

To make this dish vegetarian-friendly, use a good-quality vegetable broth. For a richer flavor, you can use chicken broth if you're not vegetarian. The Boursin cheese is the star, so choose a fresh one. If you want a bit of heat, add a pinch of red pepper flakes with the shallot.

Variations

• Add Grilled Chicken: Top the finished risotto with sliced grilled chicken breast for extra protein. Season the chicken with salt, pepper, and Italian herbs before grilling, then slice and arrange over the creamy risotto.
• Use Different Mushrooms: Replace cremini and shiitake with a mix of oyster, chanterelle, or morel mushrooms. Each variety brings its own texture and flavor, so feel free to use what's in season or available at your market.
• Make it Vegan: Use a vegan cream cheese with garlic and herbs, and substitute the butter with vegan butter or olive oil. Use a good-quality vegetable broth and omit the parmesan or use a vegan parmesan alternative. The result is still creamy and delicious.
• Add Peas and Asparagus: Stir in a cup of frozen peas and a handful of blanched asparagus spears along with the spinach. This adds a pop of color and a fresh, spring-like flavor. Adjust the broth slightly if adding extra vegetables.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently with extra broth.

Reheat

Reheat in a saucepan over medium-low heat, adding a tablespoon or two of broth or water to loosen. Stir frequently until hot.

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the texture, as risotto thickens as it cools. Reheat gently on the stovetop or in the microwave, stirring occasionally, until piping hot.

You can prepare the mushrooms and shallot ahead of time and store them in the refrigerator for up to a day.

The risotto is best cooked fresh, but you can also make the full dish and reheat it gently with extra broth. The texture won't be quite as creamy as fresh, but it's still delicious.

Serving ideas

Serve the risotto hot, straight from the pan, in shallow bowls. Top with the reserved caramelized mushrooms and a generous shower of grated parmesan.

A drizzle of good olive oil and a few cracks of black pepper add a final touch. This dish pairs well with a crisp green salad and a glass of dry white wine.

For a more substantial meal, serve alongside roasted chicken or seared scallops. The creamy risotto is a perfect base for many proteins.

If you have leftover risotto, you can shape it into cakes and pan-fry them for a crispy treat the next day. Just chill the risotto, form into patties, and cook until golden.

Frequently asked questions

Recipe card

Creamy Boursin Mushroom Spinach Risotto

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

• 1 1/4 cups Arborio rice
• 1 wheel (150g) Boursin Garlic & Fine Herbs cheese
• 250 g cremini and shiitake mushrooms, sliced
• 2 tbsp butter
• 2 tbsp olive oil
• 1 shallot, minced
• 100 ml white wine
• 750 ml warm vegetable broth
• 100 g baby spinach
• 40 g parmesan cheese, grated

Instructions

1. In a large skillet over high heat, melt 1 tablespoon of the butter with the olive oil. Add the sliced mushrooms and cook without stirring too often, letting them brown deeply. Once golden and caramelized, transfer to a plate and set aside.
2. Reduce heat to medium. Add the remaining tablespoon of butter to the same skillet. Add the minced shallot and cook until softened, about 2 minutes. Stir in the Arborio rice and toast, stirring constantly, until the grains are translucent at the edges, about 2 minutes.
3. Pour in the white wine and stir until it is mostly absorbed by the rice. The liquid should bubble gently, and the pan should be nearly dry before adding broth.
4. Begin adding the warm vegetable broth one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18 to 20 minutes, until the rice is creamy and al dente.
5. Remove the pan from heat. Drop the entire wheel of Boursin cheese into the hot risotto and stir until fully melted and creamy. Add the baby spinach and stir until wilted.
6. Fold in the reserved caramelized mushrooms and most of the grated parmesan. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, topped with the remaining parmesan.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

15 g

Carbohydrates

60 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.