Half-and-Half Mushroom and Spinach Risotto
A creamy risotto that balances earthy mushrooms and fresh spinach cooked halfway with a rich Parmesan finish. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs Arborio rice, chicken or 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.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic clove, minced
- 1 cup cremini mushrooms, sliced
- 2 cups fresh spinach leaves
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Warm 4 cups chicken or vegetable broth in a saucepan over low heat to keep hot.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves; sauté for 2-3 minutes until translucent and fragrant.
- Step 3: Add 1 cup sliced cremini mushrooms and cook for 5 minutes until they release moisture and start to brown.
- Step 4: Stir in 1 cup Arborio rice and toast for 1-2 minutes until the edges are translucent.
- Step 5: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
- Step 6: Begin adding the hot broth 1/2 cup at a time, stirring frequently, allowing the liquid to absorb before adding more. Continue this process for about 15 minutes until the rice is halfway cooked and creamy.
- Step 7: Add 2 cups fresh spinach leaves, 1 tsp kosher salt, and 1/2 tsp black pepper; stir until spinach wilts and rice is tender, about 5 more minutes.
- Step 8: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and creamy. Adjust seasoning to taste and serve immediately.
Frequently asked questions
How long does Half-and-Half 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 Half-and-Half 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 Half-and-Half 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 Half-and-Half 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.
Is Half-and-Half Mushroom and Spinach Risotto 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.
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