Underground Mushroom and Spinach Risotto
A creamy risotto featuring earthy mushrooms and fresh spinach, evoking the hidden depths of a secluded shelter. This italian-inspired rice & grains (vegetarian) ready in about 45 minutes pairs Arborio rice, kept warm vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, kept warm vegetable broth
- 3 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 3 cups, roughly chopped fresh spinach
- 1/2 cup dry white wine
- 1/2 cup freshly 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 large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms are tender and golden.
- Step 2: Add 1 1/2 cups Arborio rice to the skillet, stirring to coat each grain with oil and cook for 2 minutes until edges become translucent.
- Step 3: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed. Begin adding warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb before adding more, continuing for 20 minutes until rice is creamy and tender.
- Step 4: Stir in 3 cups roughly chopped fresh spinach and cook for 2 minutes until wilted. Remove from heat, then fold in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, stirring until melted and creamy. Serve immediately.
Frequently asked questions
How long does Underground Mushroom and Spinach Risotto take to make?
Total time is about 45 minutes (10 min prep + 35 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 Underground 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 Underground 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 Underground 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 Underground 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.
