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–+ servings
Mushroom Risotto in a bowl.

Creamy Spinach Mushroom Risotto

Angela Milnes
This creamy spinach mushroom risotto recipe is a fast and flavorful one-pan dinner! A shortcut risotto made with cooked rice, mushrooms, spinach, and garlic.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Course Side Dishes
Cuisine Italian
Servings 4 Servings
Calories 365 kcal

Ingredients
  

  • 1 ½ Cups Rice
  • 4-5 Mushrooms
  • 1 ½ Cups Spinach
  • 1 Tablespoon Butter
  • 2 Cloves Garlic Grated
  • 1 Tablespoon Vegetable Oil
  • Pinch Salt
  • Pinch Pepper

Instructions
 

  • Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large frying pan over medium heat.
  • Add grated garlic and stir until fragrant.
  • Add sliced mushrooms. Cook until golden and tender.
  • Add spinach and stir. Cook until wilted (about 1–2 minutes).
  • Stir in 1½ cups of cooked rice. Mix until everything is well combined and heated through.
  • Season with salt and pepper to taste, then serve immediately.

Notes

Use Day-Old Rice: Cold, pre-cooked rice holds its shape and absorbs flavor better.
Slice Mushrooms Evenly: So they cook at the same speed—uneven sizes can lead to soggy or rubbery pieces.
Finish with a Drizzle: A swirl of olive oil or a sprinkle of parmesan cheese just before serving adds restaurant-level flavor.

Nutrition

Calories: 365kcalCarbohydrates: 31gProtein: 6gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 132mgPotassium: 565mgFiber: 2gSugar: 2gVitamin A: 4570IUVitamin C: 16mgCalcium: 64mgIron: 3mg
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