One-Pot Creamy Mushroom and Spinach Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A velvety, restaurant-style risotto made with earthy mushrooms and fresh spinach in a single pot—ready in 30 minutes with minimal stirring. This italian-inspired pasta (vegetarian) 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 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.

★ 3.9 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and cook for 5 minutes until soft and translucent, stirring occasionally.
  2. Step 2: Add 2 minced garlic cloves and 8 oz sliced cremini mushrooms, and cook for 6-7 minutes until mushrooms are golden brown and have released their moisture.
  3. Step 3: Stir in 1 cup Arborio rice and cook for 1 minute, stirring constantly, until rice is coated and translucent.
  4. Step 4: Pour in 1/4 cup white wine and cook, stirring, until fully absorbed (about 2 minutes).
  5. Step 5: Add 4 cups vegetable broth, 1/2 cup at a time, stirring constantly after each addition until broth is absorbed before adding more (total 20 minutes).
  6. Step 6: After adding the third cup of broth, stir in 1/2 cup heavy cream and 2 cups fresh spinach. Continue adding broth until rice is tender (al dente) and sauce coats the back of a spoon (about 5 minutes more).
  7. Step 7: Remove from heat. Stir in 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest for 2 minutes to thicken.

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Frequently asked questions

How long does One-Pot Creamy Mushroom and Spinach Risotto take to make?

Total time is about 40 minutes (15 min prep + 25 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 One-Pot Creamy 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 One-Pot Creamy 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 One-Pot Creamy 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 One-Pot Creamy 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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