Pan-Roasted Mushroom and Spinach Risotto
Creamy risotto cooked with pan-roasted mushrooms and fresh spinach, finished with Parmesan and a hint of white wine. This italian-inspired vegetarian ready in about 40 minutes pairs Arborio rice, olive oil, sliced cremini mushrooms 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
- 2 tbsp olive oil
- 8 oz, sliced cremini mushrooms
- 3 cups, roughly chopped fresh spinach
- 1 large minced shallot
- 2, minced garlic cloves
- 1/2 cup dry white wine
- 4 cups, kept warm vegetable broth
- 2 tbsp unsalted butter
- 1/2 cup, grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pan over medium-high heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until browned and caramelized. Remove mushrooms and set aside.
- Step 2: In the same pan, add remaining 1 tbsp olive oil and 1 large minced shallot. Sauté for 2-3 minutes until translucent.
- Step 3: Add 2 minced garlic cloves and 1 cup Arborio rice. Cook, stirring constantly, for 2 minutes until rice is lightly toasted and fragrant.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until wine has mostly evaporated.
- Step 5: Add 4 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each ladle to absorb before adding the next. This process should take about 18-20 minutes.
- Step 6: When the rice is creamy and tender but still al dente, stir in the sautéed mushrooms and 3 cups chopped fresh spinach. Cook for 2 minutes until spinach wilts.
- Step 7: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Mushroom and Spinach 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 Pan-Roasted 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 Pan-Roasted 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 Pan-Roasted 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.
What goes well with Pan-Roasted Mushroom and Spinach Risotto?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
