One-Pot Mushroom and Spinach Risotto
A creamy, one-bowl dinner featuring earthy mushrooms and fresh spinach, cooked in a single pot with aromatic herbs. This italian-inspired one pot (vegetarian) ready in about 35 minutes pairs Arborio rice, chicken broth, ounces mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 3 cups chicken broth
- 8 ounces mushrooms
- 2 cups spinach
- 1/2 cup onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
- Step 2: Add 1 cup Arborio rice and stir for 1 minute until coated in oil and slightly translucent.
- Step 3: Pour in 1/2 cup white wine and simmer for 2 minutes until evaporated, stirring constantly.
- Step 4: Add 3 cups chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cover partially.
- Step 5: Stir in 8 ounces sliced mushrooms and cook for 10 minutes, stirring occasionally, until rice is tender and broth is mostly absorbed.
- Step 6: Remove from heat, stir in 2 cups fresh spinach and 1/2 cup grated Parmesan cheese until spinach wilts and cheese melts, about 2 minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mushroom and Spinach Risotto take to make?
Total time is about 35 minutes (10 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 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 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 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 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.
What others are saying
- ★★★★★
The flavors in this one-pot are incredible.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
