CoQ10-Infused Mushroom and Spinach Risotto

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Creamy risotto enriched with earthy mushrooms and spinach, subtly boosted with CoQ10 for antioxidant benefits. This French recipe (vegetarian, gluten free option), ready in about 40 minutes, pairs Arborio rice, vegetable broth, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup Arborio rice
• 4 cups, kept warm vegetable broth
• 8 oz, sliced cremini mushrooms
• 2 cups fresh baby spinach
• 1 medium, finely chopped shallot
• 1, minced garlic clove
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 1/3 cup grated Parmesan cheese
• 1/4 tsp CoQ10 supplement powder (optional)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely chopped shallot and 1 minced garlic clove, sautéing for 2-3 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms to the pan and cook for 5 minutes until tender and lightly browned.
3. Step 3: Stir in 1 cup Arborio rice and toast for 1 minute, coating the grains with oil.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Begin adding 4 cups warm vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for about 18 minutes until rice is creamy and al dente.
6. Step 6: In the last 5 minutes, stir in 2 cups fresh baby spinach and cook until wilted.
7. Step 7: Remove from heat and stir in 2 tbsp unsalted butter, 1/3 cup grated Parmesan cheese, 1/4 tsp CoQ10 powder, 1 tsp sea salt, and 1/2 tsp black pepper until creamy and well combined.
8. Step 8: Serve immediately, garnished with extra Parmesan if desired.