Sautéed Fourth Floor Mushroom and Spinach Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy risotto featuring sautéed wild mushrooms and fresh spinach, inspired by the concept of 'fourth' layers of flavor and texture. This italian-inspired rice & grains (vegetarian) ready in about 40 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 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sautéing for 2-3 minutes until fragrant and translucent.
  2. Step 2: Add 8 oz sliced wild mushrooms to the skillet and sauté for 5-6 minutes until they release moisture and become golden brown on the edges. Season with 1/2 tsp black pepper and a pinch of salt.
  3. Step 3: Stir in 1 cup Arborio rice and cook for 1-2 minutes, coating the rice grains in the butter and oil until they become slightly translucent.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
  5. Step 5: Begin adding 4 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring continuously and waiting until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
  6. Step 6: In the last 2 minutes of cooking, stir in 3 cups fresh spinach leaves until wilted and fully incorporated.
  7. Step 7: Remove the skillet from heat, stir in 1 tbsp unsalted butter and 1/2 cup grated Parmesan cheese, adjusting seasoning with 1 tsp salt as needed.
  8. Step 8: Serve immediately while warm and creamy.

Frequently asked questions

How long does Sautéed Fourth Floor 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 Sautéed Fourth Floor 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 Sautéed Fourth Floor 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 Sautéed Fourth Floor 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.

Is Sautéed Fourth Floor Mushroom and Spinach 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.

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