One-Pot Spinach and Mushroom Risotto
Creamy risotto cooked to perfection with fresh spinach and sautéed mushrooms in a single pot for minimal cleanup. This Italian-inspired one-pot recipe (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 350 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
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 3 cups, roughly chopped fresh spinach
- 1/2 cup dry white wine
- 1/2 cup, grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp, freshly ground black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms release their moisture and edges turn golden.
- Step 3: Add 1 cup Arborio rice to the skillet and toast, stirring constantly for 2 minutes until the rice is opaque and slightly nutty.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed, about 2 minutes.
- Step 5: Begin adding 4 cups vegetable broth one ladle (1/2 cup) at a time, stirring frequently and allowing liquid to absorb before adding more, for about 18 minutes until rice is creamy and tender.
- Step 6: During the last 3 minutes of cooking, stir in 3 cups roughly chopped fresh spinach and cook until wilted.
- Step 7: Remove the skillet from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and creamy.
- Step 8: Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to taste before serving warm.
Frequently asked questions
How long does One-Pot Spinach and Mushroom Risotto 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 Spinach and Mushroom 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 Spinach and Mushroom 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 Spinach and Mushroom 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 Spinach and Mushroom 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.
