Sautéed Wild Mushroom and Spinach Risotto

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

Creamy risotto enriched with earthy wild mushrooms and fresh spinach for a vibrant vegetarian main course. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, mixed wild mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced wild mushrooms and sauté for 5-6 minutes until browned and fragrant. Remove mushrooms and set aside.
  2. Step 2: In the same pan, melt 2 tbsp unsalted butter over medium heat. Add 2 finely diced shallots and 3 minced garlic cloves, cooking for 2-3 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 1/2 cups arborio rice, coating each grain with butter and shallot mixture for 1-2 minutes until edges are translucent.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until mostly absorbed.
  5. Step 5: Add 5 cups warm vegetable broth one ladle at a time, stirring continuously and waiting until the liquid is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes until rice is creamy and tender but still al dente.
  6. Step 6: Stir in the reserved sautéed mushrooms, 4 cups chopped fresh spinach, 1 tsp salt, 1/2 tsp black pepper, and the remaining 1 tbsp butter. Cook for 2 minutes until spinach wilts.
  7. Step 7: Remove from heat and fold in 1/2 cup freshly grated Parmesan cheese. Serve immediately.

Frequently asked questions

How long does Sautéed Wild 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 Wild 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 Wild 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 Wild 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 Wild 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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