Seasonal Mushroom and Spinach Risotto with Parmesan
A creamy risotto showcasing fresh mushrooms and spinach, enriched with Parmesan cheese and finished with a touch of white wine. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs Arborio rice, vegetable broth, white wine 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 vegetable broth
- 1/2 cup white wine
- 2 tbsp olive oil
- 1 medium, finely diced yellow onion
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 2 cups, roughly chopped fresh spinach
- 1/2 cup, grated Parmesan cheese
- 2 tbsp unsalted butter
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely diced yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until the onion is translucent and fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until softened and browned around the edges.
- Step 3: Stir in 1 cup Arborio rice, coating the grains in oil, and cook for 2 minutes until the rice is slightly translucent at the edges.
- Step 4: Pour in 1/2 cup white wine and simmer, stirring constantly, until the wine is mostly absorbed.
- Step 5: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, cooking for about 18-20 minutes until the rice is creamy and tender but still slightly firm.
- Step 6: Stir in 2 cups roughly chopped fresh spinach and cook for 2 minutes until wilted.
- Step 7: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seasonal Mushroom and Spinach 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 Seasonal 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 Seasonal 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 Seasonal 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 Seasonal 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.
