Velvety Mushroom and Spinach Risotto
A rich and creamy risotto made with Arborio rice, earthy mushrooms, and fresh spinach, finished with Parmesan and butter. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs Arborio rice, cremini mushrooms, spinach 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
- 1.5 cups Arborio rice
- 1 cup (sliced) cremini mushrooms
- 2 cups (fresh, chopped) spinach
- 1/2 (diced) onion
- 2 cloves (minced) garlic
- 1/2 cup white wine
- 4 cups vegetable broth
- 3 tbsp unsalted butter
- 1/2 cup (grated) Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet, heat 1 tbsp butter over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened. Add mushrooms and cook for 5-6 minutes until browned and tender. Remove from pan and set aside.
- Step 2: Add Arborio rice to the skillet and stir for 2-3 minutes until lightly toasted. Pour in white wine and stir until fully absorbed.
- Step 3: Begin adding broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. After 5 minutes, stir in spinach and cook for 2-3 minutes until wilted. Add cooked mushrooms and continue adding broth, stirring frequently, for 18-20 minutes until rice is creamy and al dente.
- Step 4: Remove from heat. Stir in remaining butter, Parmesan, salt, and pepper. Let rest for 2 minutes before serving, garnished with extra Parmesan and a drizzle of olive oil.
Frequently asked questions
How long does Velvety Mushroom and Spinach Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 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 Velvety 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 Velvety 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 Velvety 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 Velvety 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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
