Sautéed Spinach and Mushroom Risotto with Parmesan
Creamy risotto cooked with sautéed mushrooms and fresh spinach, finished with Parmesan for a comforting vegetarian meal. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs arborio rice, kept warm vegetable broth, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 3 tbsp, divided olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 4 cups fresh spinach, chopped
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5 minutes until browned and tender. Add 4 cups chopped fresh spinach and cook for 2 minutes until wilted. Remove vegetables from the skillet and set aside.
- Step 2: In the same skillet, heat 1 tbsp olive oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Stir in 1 cup arborio rice and cook for 1 minute to toast the grains. Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
- Step 4: Add 4 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently 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.
- Step 5: Stir the sautéed mushrooms and spinach back into the risotto. Remove from heat and mix in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Serve immediately while creamy.
Frequently asked questions
How long does Sautéed Spinach and Mushroom Risotto with Parmesan 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 Spinach and Mushroom 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 Sautéed Spinach and Mushroom 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 Sautéed Spinach and Mushroom 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 Sautéed Spinach and Mushroom 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.
