Summoned Mushroom and Spinach Risotto
A creamy, comforting risotto with earthy mushrooms and vibrant spinach, creating a protective shield of rich flavors in every bite. This italian-inspired vegetarian ready in about 40 minutes pairs Arborio rice, olive oil, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 3 tbsp olive oil
- 2 finely chopped shallots
- 3 minced garlic cloves
- 8 oz sliced cremini mushrooms
- 5 cups warmed vegetable broth
- 1/2 cup dry white wine
- 3 cups packed fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and moisture evaporates.
- Step 3: Stir in 1 1/2 cups Arborio rice, coating grains with oil, and toast for 1-2 minutes until edges look translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring continuously, until fully absorbed.
- Step 5: Begin adding 5 cups warmed vegetable broth, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladle. Continue for about 18-20 minutes until rice is creamy and tender but still has a slight bite.
- Step 6: In the last 5 minutes, fold in 3 cups packed fresh spinach, stirring until wilted.
- Step 7: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp unsalted butter. Season with 1 tsp salt and 1/2 tsp black pepper, stirring until creamy and well combined.
Frequently asked questions
How long does Summoned 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 Summoned 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 Summoned 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 Summoned 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 Summoned 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.
