Creamy Mascarpone and Spinach Risotto with Parmesan
A rich and creamy risotto made with mascarpone cheese and fresh spinach, finished with Parmesan for a comforting vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs arborio rice, kept warm vegetable broth, small, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1 1/2 cups arborio rice
- 5 cups, kept warm vegetable broth
- 1 small, finely chopped yellow onion
- 2 minced garlic cloves
- 1/2 cup dry white wine
- 1/2 cup mascarpone cheese
- 3 cups, roughly chopped fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Instructions
- Step 1: In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 finely chopped small yellow onion and 2 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 1 1/2 cups arborio rice and cook for 2 minutes until the rice is well coated and slightly toasted.
- Step 3: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
- Step 4: Begin adding 5 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for 18-20 minutes until the rice is creamy and al dente.
- Step 5: Stir in 3 cups roughly chopped fresh spinach and cook for 2 minutes until wilted.
- Step 6: Remove the risotto from heat and stir in 1/2 cup mascarpone cheese, 2 tablespoons butter, 1/2 cup grated Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper until creamy and smooth.
- Step 7: Serve immediately, garnished with extra Parmesan if desired.
Equipment for this recipe
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Frequently asked questions
How long does Creamy Mascarpone and Spinach Risotto with Parmesan 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 Creamy Mascarpone and Spinach Risotto with Parmesan?
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 Creamy Mascarpone and Spinach Risotto with Parmesan?
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 Creamy Mascarpone and Spinach Risotto with Parmesan 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.
Is Creamy Mascarpone and Spinach Risotto with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
