Quick Mushroom and Spinach Risotto with Parmesan
A creamy risotto enriched with sautéed mushrooms, fresh spinach, and a touch of Parmesan, perfect for a comforting meal in under 30 minutes. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs arborio rice, sliced cremini mushrooms, packed fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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
- 8 oz, sliced cremini mushrooms
- 4 cups, packed fresh spinach
- 1 small, finely chopped shallot
- 2 minced garlic cloves
- 4 cups, kept warm vegetable broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped shallot and 2 minced garlic cloves, sautéing for 2 minutes until translucent and fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until they release their moisture and become golden browned.
- Step 3: Stir in 1 cup arborio rice and cook for 1 minute to toast the grains, stirring frequently.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
- Step 5: Begin adding 4 cups warm vegetable broth, about 1/2 cup at a time, stirring continuously and waiting until each addition is almost fully absorbed before adding more. This process takes about 18 minutes.
- Step 6: When the rice is tender and creamy, stir in 4 cups packed fresh spinach, 2 tbsp unsalted butter, and 1/2 cup freshly grated Parmesan cheese. Cook for 2 more minutes until the spinach wilts.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper to taste, then serve immediately.
Frequently asked questions
How long does Quick Mushroom and Spinach Risotto with Parmesan 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 Quick 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 arborio rice from drying out.
Can I substitute ingredients in Quick 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 Quick 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 Quick 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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