Mushroom and Spinach Risotto with Parmesan
A warm, comforting risotto showcasing earthy mushrooms and fresh spinach, finished with a touch of Parmesan for richness. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs Arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 3 tbsp olive oil
- 1 small, finely diced yellow onion
- 3 cloves minced garlic
- 8 oz, sliced cremini mushrooms
- 4 cups fresh spinach
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 finely diced small yellow onion and sauté for 4 minutes until softened and translucent. Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms release their juices and become tender.
- Step 2: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly until the grains are well-coated and start to look translucent at the edges. Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
- Step 3: Begin adding the warm vegetable broth 1/2 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue this process for about 18 minutes until the rice is creamy and tender but still has a slight bite.
- Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted. Remove from heat and mix in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese. Season with salt and black pepper to taste and serve immediately.
Frequently asked questions
How long does Mushroom 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 Mushroom 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 Mushroom 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 Mushroom 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 Mushroom 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.
