Skillet Mushroom and Spinach Risotto with Parmesan
Creamy risotto cooked in one skillet, enriched with sautéed mushrooms, fresh spinach, and Parmesan cheese for a comforting vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs Arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 5 cups vegetable broth
- 3 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 3 cups baby spinach
- 1/2 cup dry white wine
- 3/4 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Warm 5 cups vegetable broth in a saucepan over low heat, keeping it hot but not boiling.
- Step 2: In a large skillet, heat 3 tbsp olive oil over medium heat. Add 1 finely chopped yellow onion and sauté for 3-4 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5-6 minutes until mushrooms are browned and fragrant.
- Step 4: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to toast the rice.
- Step 5: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
- Step 6: Add hot broth one ladle (about 1/2 cup) at a time, stirring continuously and waiting until liquid is mostly absorbed before adding more, for about 18-20 minutes until rice is creamy and tender.
- Step 7: Stir in 3 cups baby spinach until wilted. Remove from heat and mix in 2 tbsp unsalted butter and 3/4 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 8: Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Skillet 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 Skillet 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 Skillet 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 Skillet 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 Skillet 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.
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