Cook With Me: Parmesan Mushroom Risotto with Garlic Sautéed Spinach + Chik’n Tenders

Hi there, fellow foodies! I hope everyone is having a fantastic week so far, and you’re ready to celebrate #HumpDay with a delishhhh risotto that I made for the first time a few weeks ago! I originally found this recipe on Pinterest, but tweaked it to my own liking. It turned out really good, so I wanted to share it with y’all, cause most people I know love risotto just like I do! 🙂

Risotto‘ is a northern Italian rice dish cooked in a broth to a creamy consistency (Wikipedia FTW). I think that’s why I enjoy the dish so much, because it’s such a great comfort food.

Before I babble on about how much I love comfort food at all times of the day, let’s jump right to the recipe for this yummy goodness! I made this vegetarian friendly, but of course feel free to tweak it so that your taste buds are pleased. 🙂

Parmesan Mushroom Risotto
with Garlic Sautéed Spinach + Chik’n Tenders


serves 3-4 | prep: 10 minutes | cook: 30 minutes | total time: 40 minutes


Parmesan Mushroom Risotto:

  • 1 tablespoon butter
  • 2 minced cloves garlic or 1 small minced shallot (or both)
  • 1 c arborio rice (I used the Della Arborio White Rice from Kroger)
  • ½ cup white wine
  • 3.5 c of vegetable (or chicken) broth (add 1 c for a more creamy texture)
  • ½ c Parmesan cheese
  • 1 package of fresh white or button mushrooms
  • salt + pepper to taste

Garlic Sautéed Spinach:

  • 1 tablespoon olive oil
  • 2-3 cloves minced garlic
  • 4 cups spinach (you can also use kale, if you’d like!)
  • salt + pepper to taste

Chik’n Tenders:

  • 2 tablespoons olive oil
  • 12 0z package Quorn Chik’n Tenders Meatless & Soy Free
  • salt + pepper to taste; these also taste great cooked in some Sriracha sauce


Parmesan Mushroom Risotto:

  • Prep: rinse + set aside arborio rice; rinse, cut + set aside mushrooms
  1. Place a large non-stick skillet over medium heat + melt the butter. Add the minced garlic (or shallots) + sauté for a minute or two, until soft + fragrant.
  2. Add the rinsed arborio rice + stir to coat with butter.
  3. Add the white wine (pour yourself a glass while you’re at it. 😉 ). Let this simmer for 1-2 minutes.
  4. Add the broth ½ cup at a time + stir after each addition until the rice is soft + creamy, or at the consistency you like. (I prefer a more creamier texture, so I added about 4 c of broth.) Let cook for about 20-25 minutes (or according to the suggested time on the back of your arborio rice).
  5. Add the Parmesan + stir evenly into the rice.
  6. Add salt + pepper + other preferred seasoning to taste.

Garlic Sautéed Spinach:

  • Prep: rinse + set aside spinach
  1. Place a medium non-stick skillet over medium-low heat + heat the oil.
  2. Add the garlic + stir for a minute until fragrant.
  3. Add the spinach (or kale) + stir until wilted.

Chik’n Tenders:

  1. Place a medium non-stick skillet over medium-low heat + heat the oil.
  2. Add the Chik’n tenders + stir to coat evenly with oil.
  3. Cook for about 6-8 minutes.

That’s it! I always thought risotto would be a tough dish to make, but it’s really quite simple. I would suggest not letting the risotto sit for too long before serving because it tends to soak up the broth pretty quickly, and it tastes best fresh + warm.

Hope y’all enjoy this recipe! Let me know how yours turns out, and if you tweaked it at all. 🙂

Time to go feed my ever-grumbling stomach! xoxo,


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