Alpine Mushroom and Spinach Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy arborio rice risotto enriched with sautéed alpine mushrooms and fresh spinach for a warming vegetarian meal. This italian-inspired vegetarian ready in about 40 minutes pairs arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Warm 4 cups vegetable broth in a saucepan over low heat, keeping it hot but not boiling.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add 1 finely diced small white onion and sauté for 3-4 minutes until translucent. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 8 oz sliced alpine mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
  4. Step 4: Stir in 1 cup arborio rice and toast for 2 minutes until edges become translucent.
  5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
  6. Step 6: Add the hot vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently, allowing each addition to absorb before adding the next. Continue this process for about 18 minutes until rice is creamy and tender but still slightly al dente.
  7. Step 7: Stir in 2 cups fresh spinach leaves and cook for 1-2 minutes until wilted.
  8. Step 8: Remove from heat and mix in 1/2 cup grated parmesan cheese. Season with salt and black pepper to taste before serving.

Frequently asked questions

How long does Alpine Mushroom and Spinach Risotto take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Alpine Mushroom and Spinach Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Alpine Mushroom and Spinach Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Alpine Mushroom and Spinach Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Alpine Mushroom and Spinach Risotto?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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