Rich Mushroom and Spinach Risotto with Parmesan
Creamy risotto cooked slowly with earthy mushrooms and fresh spinach, finished with Parmesan for a velvety texture. This italian-inspired rice & grains (vegetarian) ready in about 45 minutes pairs arborio rice, kept warm vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, kept warm vegetable broth
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 2 cups fresh spinach leaves
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large saucepan, heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium heat until melted and shimmering. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms; cook for 5-6 minutes until mushrooms release moisture and begin to brown.
- Step 3: Stir in 1 cup arborio rice and cook, stirring constantly, for 2 minutes until the grains are well coated and slightly translucent around the edges.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is almost fully absorbed.
- Step 5: Add 4 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring continuously and waiting until each addition is mostly absorbed before adding the next. This process should take about 20-25 minutes.
- Step 6: When the rice is creamy and tender but still slightly firm to the bite, stir in 2 cups fresh spinach leaves and cook until wilted, about 2 minutes.
- Step 7: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rich Mushroom and Spinach Risotto with Parmesan take to make?
Total time is about 45 minutes (10 min prep + 35 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 Rich 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 Rich 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 Rich 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 Rich 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.
