Stovetop Creamed Spinach and Mushroom Risotto
A creamy risotto cooked on the stovetop with earthy mushrooms and tender spinach, finished with Parmesan for a rich, satisfying side or main. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs arborio rice, olive oil, small white onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 small white onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 4 cups fresh spinach leaves
- 4 cups vegetable broth, heated
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped white onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, for 5 minutes until mushrooms release their moisture and begin to brown.
- Step 3: Stir in 1 cup arborio rice and cook for 1 minute until rice is lightly toasted and smells nutty.
- Step 4: Begin adding 4 cups heated vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing liquid to absorb before adding more. Continue this process for 18-20 minutes until rice is creamy and tender but still slightly firm to the bite.
- Step 5: Stir in 4 cups fresh spinach leaves and cook for 2 minutes until wilted.
- Step 6: Remove from heat and mix in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Serve warm.
Equipment for this recipe
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Frequently asked questions
How long does Stovetop Creamed Spinach and Mushroom 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 Stovetop Creamed Spinach and Mushroom 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 Stovetop Creamed Spinach and Mushroom 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 Stovetop Creamed Spinach and Mushroom 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 Stovetop Creamed Spinach and Mushroom 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.
