Creamy Spinach Mascarpone Risotto is a rich and comforting dish with a smooth, velvety texture—perfect for a cozy meal.
Creamy Spinach Mascarpone Risotto is one of those dishes I come back to again and again. It’s simple, incredibly smooth, and has that soft, velvety texture that makes you want another bite.
It takes a little time, but not much effort. If you have stock ready, the whole process becomes calm—just gentle stirring and watching the risotto slowly turn creamy.
I like playing with classic recipes, and this combination works beautifully. Spinach adds freshness, while mascarpone makes everything richer and more delicate.
For me, it’s a complete dish on its own—nothing else is really needed. Just a warm plate and a moment to enjoy it.
How to choose the best ingredients for Spinach Mascarpone Risotto
Rice: Use Arborio or Carnaroli—these are classic risotto varieties. They stay slightly firm in the center while becoming creamy outside. I don’t recommend replacing them
Onion: Brown onion works best. It adds depth of flavor but doesn’t stand out too much in the final dish
Garlic: Use fresh garlic only—it gives a much better aroma. Spinach and garlic are a perfect match here
White wine: Use dry white wine. It doesn’t have to be expensive. You can even use prosecco—it works really well in risotto
Vegetable broth: Homemade is always the best. You can prepare it in advance and freeze it. It gives a much deeper flavor than store-bought
Butter: Essential for a good risotto. It adds richness and helps create that creamy texture—don’t replace it
Spinach: Fresh spinach works best, especially baby leaves—no need to remove stems and it blends perfectly into the dish
Top Tip for Success
- Use a pot that is taller rather than wide—this helps keep the temperature stable while cooking
- If you prefer spinach with more texture, cook it separately and add it at the end.
- Don’t season it too much—the risotto already has flavor Always add warm broth—cold liquid slows down cooking and affects the texture
- Add broth gradually, one ladle at a time, and wait until it’s absorbed before adding more
- Stir regularly, but not constantly—this helps release starch and keeps the risotto creamy without overworking it
- Don’t rush—risotto needs time to develop its texture
- Finish with butter (and mascarpone) off the heat—this gives the best creamy consistency
- The final texture should be slightly loose and creamy, not dry
- Serve immediately—risotto thickens as it sits
- Taste at the end and adjust seasoning carefully—cheese and butter already add richness
More Ways to Enjoy Risotto
Lemon Risotto — fresh, light, and perfect with fish. A simple dish with a bright citrus note
Risotto-Stuffed Peppers with Minced Meat — baked peppers filled with creamy risotto and meat. Great for lunch or dinner
Red Wine Risotto — a warm, aromatic dessert-style risotto with spices. Perfect for colder days
Apple Risotto with Cinnamon — soft, creamy, and slightly sweet. A simple dessert that works especially well for kids
Spinach and Mascarpone Risotto
Ingredients
Method
- Fry the onions in olive oil (about 2-3 tablespoons), and add compressed garlic. When the onion is ready, add the rice and roast it for about 2-4 minutes. The rice will be ready when the oil surrounding it shines, and the grains will turn whiter.
- Then add the wine. As the wine grows into the rice, we start to add the broth. I add one tablespoon of vegetable broth to the spinach as the spinach flushes the juice and gets into the rice. We start adding the broth (my broth is a half spoonful portion)
- As soon as the broth is in the rice, add the butter and stir. I always put the risotto aside, covered for about 10 minutes.
- After 10 minutes, add the mascarpone cheese and mix.
- I serve this risotto as one dish.Enjoy your meal
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