Half-Half Spinach and Mushroom Risotto with Parmesan
A creamy risotto combining half sautéed spinach and half caramelized mushrooms, finished with fresh Parmesan for a rich and comforting dish. This italian-inspired rice & grains (vegetarian) ready in about 55 minutes pairs arborio rice, kept warm vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 1/2 cups arborio rice
- 5 cups, kept warm vegetable broth
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 cups fresh spinach, chopped
- 2 cups cremini mushrooms, sliced
- 1/2 cup dry white wine
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups sliced cremini mushrooms and 1/2 tsp salt. Sauté for 7-8 minutes until mushrooms are golden and caramelized. Remove from skillet and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil and 1 tbsp butter. Add 3 cups chopped fresh spinach and sauté for 2-3 minutes until wilted. Remove and set aside separately.
- Step 3: In a large heavy-bottomed pot, melt 1 tbsp butter over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves. Cook for 4-5 minutes until onion is translucent and fragrant.
- Step 4: Add 1 1/2 cups arborio rice to the pot and stir for 2 minutes, coating grains with butter and toasting slightly.
- Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 6: Add warm vegetable broth 1/2 cup at a time, stirring frequently and waiting until liquid is almost fully absorbed before adding more. Continue for about 18-20 minutes until rice is creamy and al dente.
- Step 7: Stir in sautéed spinach and half of the caramelized mushrooms. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 8: Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese until melted and combined. Garnish with remaining mushrooms and serve immediately.
Frequently asked questions
How long does Half-Half Spinach and Mushroom Risotto with Parmesan take to make?
Total time is about 55 minutes (15 min prep + 40 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-Half Spinach and Mushroom 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 Half-Half Spinach and Mushroom 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 Half-Half Spinach and Mushroom 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 Half-Half Spinach and Mushroom 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.
