Vegetarian Mushroom and Spinach Risotto with Parmesan
Creamy risotto cooked slowly with earthy mushrooms and fresh spinach, finished with Parmesan cheese for a rich, comforting meal. This italian-inspired vegetarian (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
- 4 cups fresh spinach
- 1/2 cup dry white wine
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
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 4-5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 6-7 minutes until mushrooms release moisture and begin to brown.
- Step 3: Stir in 1 1/2 cups Arborio rice, toasting for 2 minutes until edges are translucent but center remains opaque.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until mostly absorbed.
- Step 5: Begin adding warm vegetable broth 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue for about 18-20 minutes until rice is creamy and tender but still slightly firm to bite.
- Step 6: In the last 5 minutes, stir in 4 cups fresh spinach and cook until wilted.
- Step 7: Remove from heat and stir in 3/4 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper until creamy and well combined. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Vegetarian Mushroom and Spinach Risotto with Parmesan take to make?
Total time is about 45 minutes (15 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 Vegetarian 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 Vegetarian 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 Vegetarian 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 Vegetarian 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.
