Italian Sautéed Mushroom and Spinach Risotto with White Wine
Creamy risotto cooked slowly with sautéed mushrooms and spinach, finished with a splash of white wine and Parmesan. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs Arborio rice, kept warm 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 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. 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 chicken or vegetable broth
- 3 tbsp olive oil
- 8 oz, sliced cremini mushrooms
- 3 cups, roughly chopped fresh spinach
- 1 small, finely diced yellow onion
- 2, minced garlic cloves
- 1/2 cup dry white wine
- 1/2 cup, grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large skillet over medium heat, warm 2 tbsp olive oil and sauté 8 oz sliced cremini mushrooms for 5 minutes until browned and soft. Remove mushrooms and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil, 1 small finely diced yellow onion, and 2 minced garlic cloves. Cook for 3-4 minutes until translucent and fragrant.
- Step 3: Add 1 1/2 cups Arborio rice to the skillet and stir for 2 minutes to toast the grains lightly.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 5: Begin adding warm broth 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 18-20 minutes until rice is creamy and al dente.
- Step 6: Stir in the sautéed mushrooms, 3 cups roughly chopped fresh spinach, 2 tbsp unsalted butter, and 1/2 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for 2 more minutes until spinach wilts and everything is combined. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Italian Sautéed Mushroom and Spinach Risotto with White Wine 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 Italian Sautéed Mushroom and Spinach Risotto with White Wine?
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 Italian Sautéed Mushroom and Spinach Risotto with White Wine?
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 Italian Sautéed Mushroom and Spinach Risotto with White Wine 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 Italian Sautéed Mushroom and Spinach Risotto with White Wine 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.
