One-Pot Mushroom and Spinach Risotto with Parmesan
A creamy, comforting risotto made in one pot with earthy mushrooms and fresh spinach, finished with Parmesan cheese. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs olive oil, shallots, finely diced, garlic cloves, minced 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
- 2 tbsp olive oil
- 2 shallots, finely diced
- 3 cloves garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warm
- 3 cups fresh baby spinach
- 3/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 2 finely diced shallots and 3 minced garlic cloves; sauté for 2-3 minutes until soft and fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
- Step 3: Stir in 1 1/2 cups arborio rice and cook for 1-2 minutes, coating the grains in oil and toasting slightly.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed by the rice.
- Step 5: Add 4 cups warm vegetable broth in 1/2 cup increments, stirring frequently and allowing each addition to be absorbed before adding the next, cooking for about 18-20 minutes until the rice is creamy and al dente.
- Step 6: Stir in 3 cups fresh baby spinach until wilted, then mix in 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste and serve immediately.
Frequently asked questions
How long does One-Pot 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 One-Pot 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 olive oil from drying out.
Can I substitute ingredients in One-Pot 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 One-Pot 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 One-Pot 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.
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