One-Pot Mushroom and Spinach Risotto with Lemon Zest
A creamy, earthy risotto made with mushrooms and fresh spinach in a single pot, brightened by lemon zest for a comforting weeknight meal. This italian-inspired one pot (vegetarian) ready in about 30 minutes pairs butter, medium, finely chopped onion, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 tbsp butter
- 1 medium, finely chopped onion
- 8 oz, sliced cremini mushrooms
- 1 cup arborio rice
- 3 cups vegetable broth
- 1/2 cup white wine
- 1 cup spinach
- 1/4 cup, grated parmesan cheese
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 medium onion, finely chopped, and 8 oz cremini mushrooms, sliced, and cook for 5-7 minutes until the mushrooms are tender and the onion is translucent.
- Step 2: Add 1 cup arborio rice and stir to coat, cooking for 1 minute. Pour in 1/2 cup dry white wine and cook until the liquid is absorbed, about 2 minutes.
- Step 3: Add 3 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Step 4: Stir in 1 cup fresh spinach and 1 tbsp lemon zest until the spinach wilts, about 1 minute. Remove from heat and stir in 1/4 cup grated parmesan cheese until melted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mushroom and Spinach Risotto with Lemon Zest take to make?
Total time is about 30 minutes (10 min prep + 20 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 with Lemon Zest?
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 butter from drying out.
Can I substitute ingredients in One-Pot Mushroom and Spinach Risotto with Lemon Zest?
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 with Lemon Zest 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 with Lemon Zest 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
