Easy, Creamy Mushroom, Spinach and Radicchio Risotto

Prep Time
15 min
Cook Time
30 min
2 servings

If you’re looking for a crowd-pleasing recipe that’s sure to impress, you must try this creamy mushroom risotto AKA risotto aux champignons. Featuring a hearty base of Italian Arborio rice that’s cooked to tender perfection in vegetable broth and fairlife 2% ultrafiltered milk, it’s elevated comfort food at its finest. Fairlife milk is made from 100% quality Canadian dairy and has 50% less sugar and 50% more protein than regular milk. Bonus: opting for Fairlife ultrafiltered milk for this recipe means the dish is completely lactose free, while still being satisfyingly creamy!



Tbsp extra virgin olive oil
Tbsp unsalted butter, divided
cup cremini mushrooms, thinly sliced
tsp minced garlic
tsp thyme, plus more for garnish
tsp salt, plus more to taste
tsp black pepper, plus more to taste
cup radicchio, sliced
4-4 ¼
cups vegetable broth
cup plus 2 Tbsp fairlife 2% ultrafiltered milk
cup Arborio rice
shallot, finely chopped
cup packed baby spinach
cup grated Parmesan cheese, plus more for garnish


Ingredients for mushroom risotto
Step 1

Warm a medium-sized sauté pan over medium heat. Add olive oil and 1 tablespoon of butter to the pan. Once the butter has melted, add the sliced mushrooms, minced garlic and thyme to the pan. Season with ½ teaspoon salt, and ½ teaspoon of black pepper.

A frying pan with garlic, herbs and sliced mushrooms
Step 2

Soak the sliced radicchio in cold water for ten minutes. Meanwhile, sauté the mushrooms over medium heat, until they have slightly browned and the garlic and thyme are fragrant. Remove from the pan and set aside.

Step 3

Strain the radicchio and add it to the same pan. Sauté for 30 seconds, just until it softens. Remove from the pan and place in an ice bath to stop the radicchio from cooking, and to help retain its vibrant colour. Let sit for 5 minutes, strain and set aside.

Step 4

In two separate saucepans, warm the broth and fairlife 2% ultrafiltered milk over low-medium

Step 5

Into the medium-sized sauté pan, add the remaining 1 tablespoon of butter. Once melted, add the rice and shallots.

Step 6

Lightly toast the rice and continue to sauté until the shallots have softened, about 5 minutes.

Step 7

Slowly ladle one cup of warmed broth into the rice mixture. Keeping the heat on low-medium, stir the rice for 5 minutes or until the rice has absorbed all of the broth.

Step 8

Add another cup of broth to the rice, stirring often to help the rice release starch (this will create a creamy final result). Stir for 5 minutes, or until the liquid is absorbed, but the rice does not stick to the pan.

Rice and broth in a saute pan
Step 9

Add another cup of broth to the rice mixture, cook stirring often for about 5 minutes.

Step 10

Add in another ½ cup of broth, cook stirring often for about 3 minutes, ensuring that the rice does not stick to the pan.

Step 11

Once the liquid has almost evaporated, add in 1 cup of warmed fairlife 2% ultrafiltered milk and cook for another 3 minutes, until the rice has slightly thickened but is still runny.

Step 12

To the rice, add the spinach, most of the mushrooms (set aside a few for garnish), and radicchio, mix to combine and cook for 1 minute just until the spinach begins to wilt.

A mushroom, spinach and radicchio risotto
Step 13

At this stage, the risotto should be creamy but not too thick, moist but not too runny, and the rice should be cooked to al dente, with a very subtle bite to each grain. If required, add in remaining 2 tablespoons of fairlife 2% ultrafiltered milk and up to ½ cup of vegetable broth to loosen, ¼ cup at a time, stirring and cooking for about 1 minute after each addition.

Step 14

Season with salt and pepper to taste.

Step 15

Plate the risotto, garnish with the reserved mushrooms, fresh thyme leaves and grated parmesan. Enjoy immediately for the best experience.

Creamy mushroom risotto, ready to serve.

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