Sautéed Mushroom and Spinach Risotto with White Wine
Creamy risotto enriched with sautéed mushrooms and fresh spinach, deglazed with crisp white wine for a luscious finish. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs arborio rice, olive oil, medium, finely chopped yellow onion 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.
Ingredients
- 1 1/2 cups arborio rice
- 3 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 4 cups, washed and chopped fresh spinach
- 3/4 cup dry white wine
- 5 cups, kept warm vegetable broth
- 1/2 cup, grated parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms release moisture and start to brown.
- Step 2: Add 1 1/2 cups arborio rice to the pan and stir to coat the grains with oil and vegetables, cooking for 2 minutes until the edges of the rice become translucent.
- Step 3: Pour in 3/4 cup dry white wine and cook, stirring constantly, until the liquid is mostly absorbed.
- Step 4: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and tender but still slightly firm to the bite.
- Step 5: Stir in 4 cups chopped fresh spinach, 1/2 cup grated parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until the spinach wilts and cheese melts into the risotto.
- Step 6: Remove from heat and drizzle with remaining 1 tbsp olive oil before serving warm.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Mushroom and Spinach Risotto with White Wine 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 Mushroom and Spinach Risotto with White Wine?
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 Mushroom and Spinach Risotto with White Wine?
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 Mushroom and Spinach Risotto with White Wine 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 Mushroom and Spinach Risotto with White Wine 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.
