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One-Pot Creamy Mushroom & Spinach Risotto

This One-Pot Creamy Mushroom & Spinach Risotto is a comforting and flavorful dish, combining the earthiness of mushrooms with the freshness of spinach, all enveloped in a creamy, rich risotto. Perfect for a cozy dinner!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio rice
  • 4 cups vegetable broth preferably low-sodium
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces cremini mushrooms sliced
  • 1 cup fresh spinach packed
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup heavy cream
For Garnish
  • 2 tablespoons fresh parsley chopped
  • 1 pinch salt
  • 1 pinch black pepper

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
  2. Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.
  3. Stir in the Arborio rice, making sure to coat it with the oil and cook for 1-2 minutes until lightly toasted.
  4. Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding the next cup. This process should take about 20 minutes.
  5. When the rice is creamy and al dente, stir in the fresh spinach, heavy cream, and grated Parmesan cheese until combined. Cook for an additional 2-3 minutes.
  6. Season with salt and black pepper to taste. Remove from heat.
  7. Serve warm, garnished with chopped parsley.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 3g

Notes

For extra flavor, you can add a splash of white wine after toasting the rice. Make sure to stir continuously to achieve a creamy texture.

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