Half-Baked Mushroom and Spinach Risotto
A creamy risotto cooked halfway on the stovetop, then finished in the oven with earthy mushrooms and fresh spinach. This italian-inspired rice & grains (vegetarian) ready in about 50 minutes pairs Arborio rice, heated vegetable broth, finely diced white onion 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, heated vegetable broth
- 1/2 cup finely diced white onion
- 2 minced garlic cloves
- 1 cup sliced button mushrooms
- 2 cups fresh spinach
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil and 2 tbsp butter in an oven-safe skillet over medium heat. Add 1/2 cup diced white onion and 2 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
- Step 2: Add 1 cup sliced button mushrooms and cook for 5 minutes until softened and golden. Stir in 1 cup Arborio rice and toast for 2 minutes until edges become translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until almost fully absorbed. Slowly add 2 cups heated vegetable broth, stirring constantly, cooking until liquid is nearly absorbed.
- Step 4: Stir in 2 cups fresh spinach, 1 tsp salt, and 1/4 tsp black pepper, then transfer the skillet to the oven. Bake uncovered for 15 minutes until rice is tender and creamy.
- Step 5: Remove from oven and immediately stir in 1/2 cup grated Parmesan cheese until melted and creamy. Serve warm.
Frequently asked questions
How long does Half-Baked Mushroom and Spinach Risotto take to make?
Total time is about 50 minutes (15 min prep + 35 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-Baked 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-Baked 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-Baked 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-Baked 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.
