Go Back
- 1 cup Arborio rice - 4 cups vegetable broth - 1 cup mushrooms, sliced (cremini or button) - 2 cups fresh spinach, chopped - 1 small onion, diced - 3 cloves garlic, minced - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons olive oil - 1 tablespoon butter (or a vegan alternative) - Salt and pepper to taste This dish needs a few key ingredients to shine. Arborio rice is a must. It gives risotto its creamy texture. Use fresh mushrooms for a rich flavor. They add depth to the dish. Spinach brings color and nutrients. It wilts nicely into the risotto, making it both pretty and healthy. Onions and garlic are your flavor base. They create a warm and inviting aroma. Grated Parmesan cheese adds a salty richness. If you prefer a vegan dish, nutritional yeast is a great swap. You'll also need olive oil and butter for cooking. These fats help sauté the veggies and toast the rice. Don’t forget salt and pepper to taste! They enhance the flavors of all the ingredients. Gather these ingredients, and you'll be ready to create a delicious one-pot mushroom spinach risotto. First, grab a large pot or deep skillet. Heat two tablespoons of olive oil and one tablespoon of butter over medium heat. Add one small diced onion. Sauté the onion for about three to four minutes. You want it to turn soft and clear. Next, stir in three minced garlic cloves. Cook for one minute until fragrant. Now, add one cup of sliced mushrooms. You can use cremini or button mushrooms. Cook them for five minutes. They should soften and release their juices. Now it’s time to add the rice. Use one cup of Arborio rice and pour it into the pot. Stir the rice for about two to three minutes. You want to coat it in oil and toast it a bit. This step gives the risotto a nice nutty flavor. Gradually, add four cups of vegetable broth. Start with one ladle at a time. Stir the rice while the broth absorbs. Wait until the broth is absorbed before adding more. This process takes around 18 to 20 minutes. The rice should be creamy and tender but still firm. Once the rice is cooked, it’s time for the final touches. Fold in two cups of chopped fresh spinach. Stir until the spinach wilts. Then add half a cup of grated Parmesan cheese. If you're vegan, you can use nutritional yeast instead. Mix it all well, and season with salt and pepper to taste. Remove from heat and let it sit for one minute. This waiting helps the risotto thicken just right. Serve it warm, and enjoy your delicious one-pot mushroom spinach risotto! Stirring is key for smooth risotto. It helps the rice release starch, which makes it creamy. I suggest stirring every minute or so. This keeps the rice from sticking to the pot. Use hot broth for the best results. Cold broth can slow down the cooking process. I recommend heating it in a separate pot or microwave. This way, you maintain a steady temperature when adding it to the rice. If you want to change the cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use vegan cheese or skip it altogether for a lighter dish. Adding fresh herbs can boost the taste. Try thyme or basil. Toss them in at the end for a burst of flavor. You can also use dried herbs if fresh ones are not available. Serve risotto in wide bowls. This makes it look more inviting. Top each bowl with fresh parsley for a pop of color. A sprinkle of extra cheese adds a nice touch too. Choose colorful plates for a fun twist. Bright colors make the dish stand out. A simple white bowl works well too, making the risotto the star of the meal. {{image_2}} You can easily boost the protein in this dish. Adding chicken or shrimp is a great option. Simply cook the meat first, then set it aside. After the risotto is creamy, fold it back in. This adds flavor and makes it heartier. For a vegan twist, consider using lentils or chickpeas. Both options give good protein and a nice texture. Add them at the same time as the spinach. This keeps the dish plant-based while still filling. If spinach isn't your favorite, you can swap it out. Kale, arugula, or Swiss chard all work well. Each gives a different taste and nutrition. Use what you have on hand or what's fresh at the market. Seasonal vegetables can also add fun flavors. Try zucchini, asparagus, or peas during spring. In fall, add butternut squash or roasted carrots. These changes keep the dish exciting and fresh. Want a kick? Add red pepper flakes for some heat. Just a pinch can change the whole dish. Start with a small amount and adjust to your liking. For brightness, lemon zest works wonders. Grate some zest into the risotto just before serving. This adds a fresh layer of flavor that balances the creaminess. Both of these ideas make this risotto even more special. To store leftovers, let the risotto cool first. Place it in an airtight container. This keeps it fresh for up to three days. When reheating, add a splash of broth or water. Heat in a pot over low heat. Stir often to keep it creamy. You can freeze risotto if you have extra. Let it cool down completely before packing it. Use a freezer-safe container or bag. It stays good for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat in a pot, adding a bit of broth to revive the creamy texture. Check for signs of spoilage before eating. If it smells sour or has an off color, throw it away. To keep ingredients fresh, store mushrooms in a paper bag in the fridge. Use spinach within a week for the best taste and texture. Keep the broth sealed in a cool place to maintain its flavor. Cooking risotto takes about 30 minutes in total. You spend 10 minutes preparing the ingredients. Sautéing the onion and mushrooms takes about 8-10 minutes. Then, it takes around 18-20 minutes for the rice to cook properly. Stirring is key during this time to make it creamy. Yes, you can use other rice types, but results may vary. Arborio rice is best for risotto. It has a high starch content, which makes it creamy. Other types, like jasmine or basmati, can work but won’t give the same creamy texture. They may also cook faster or slower, so keep an eye on them. Absolutely! This risotto is easy to adapt. For a gluten-free option, just check your broth. Use gluten-free vegetable broth to ensure it is safe. To make it vegan, swap the Parmesan cheese for nutritional yeast. You can also use vegan butter instead of regular butter for a fully plant-based meal. This blog post covered how to make a delicious risotto with simple ingredients. You learned about using Arborio rice, fresh vegetables, and key flavor enhancers. We explored the step-by-step process to prepare, cook, and perfect your dish. Tips on storage and variations help you adapt this meal to your taste. In the end, risotto is a flexible dish you can enjoy in many ways. Try these ideas, and let your creativity shine!

One-Pot Mushroom Spinach Risotto

Indulge in the creamy goodness of one-pot mushroom spinach risotto that's perfect for any meal! This easy-to-follow recipe uses Arborio rice, fresh spinach, and savory mushrooms to create a delicious, comforting dish in just 30 minutes. Whether you're a busy parent or a novice cook, this risotto is sure to impress. Click through to explore the full recipe and elevate your cooking game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup mushrooms, sliced (cremini or button)

2 cups fresh spinach, chopped

1 small onion, diced

3 cloves garlic, minced

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 tablespoon butter (or a vegan alternative)

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms soften and release their juices.

      Add the Arborio rice to the pot, stirring to coat the rice with the oil and allowing it to toast slightly for 2-3 minutes.

        Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow the broth to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.

          Once the rice is cooked, gently fold in the chopped spinach and grated Parmesan cheese. Stir until the spinach has wilted and the risotto is creamy. Season with salt and pepper to taste.

            Remove from heat and let it sit for a minute to thicken.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the risotto in wide bowls, garnished with fresh parsley and an extra sprinkle of Parmesan on top.