Secluded Mushroom and Spinach Risotto with Parmesan
A comforting risotto featuring earthy mushrooms and fresh spinach, slowly cooked to a creamy texture and finished with Parmesan cheese. This italian-inspired 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 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
- 2 tbsp Olive oil
- 1 medium, finely chopped Yellow onion
- 3, minced Garlic cloves
- 8 oz, sliced Cremini mushrooms
- 4 cups, warm Vegetable broth
- 1/2 cup Dry white wine
- 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 skillet over medium heat. Add 1 finely chopped yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until onions become translucent and fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms to the skillet and cook over medium heat for 5 minutes until mushrooms release moisture and start to brown.
- Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until the rice is lightly toasted and opaque.
- Step 4: Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.
- Step 5: Gradually add 4 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for 18-20 minutes until the rice is creamy and tender but still has a slight bite.
- Step 6: When the rice is nearly done, stir in 2 cups roughly chopped fresh spinach and cook for 2 minutes until wilted.
- Step 7: Remove the skillet from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and combined. 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 Secluded 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 Secluded 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 Secluded 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 Secluded 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.
What goes well with Secluded Mushroom and Spinach Risotto with Parmesan?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
