Oven Baked Mushroom Baby Spinach Risotto
Elevate your dinner game with this creamy, comforting Oven-Baked Mushroom Baby Spinach Risotto, a foolproof recipe that blends convenience with gourmet flavors. Perfectly cooked Arborio rice is oven-baked alongside earthy cremini mushrooms, savory garlic, and a splash of dry white wine for depth. Fresh baby spinach is stirred in for a vibrant finish, while Parmesan cheese adds indulgent creaminess without constant stovetop stirring. This hands-off risotto is a one-pot wonder, garnished with fresh parsley and optional lemon zest for a zesty kick. Ready in under an hour, this vegetarian delight is perfect for weeknights or special occasions!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 3 cloves (minced) Garlic
- 2 cups (sliced) Cremini or button mushrooms
- 4 cups Vegetable broth
- 0.5 cups Dry white wine
- 0.5 cups (grated) Parmesan cheese
- 4 cups (loosely packed) Baby spinach
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 teaspoon (optional) Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and position a rack in the center.
In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
Stir in the Arborio rice, coating it in the oil and allowing it to toast lightly for 1-2 minutes.
Pour in the dry white wine and stir, cooking until most of the liquid is absorbed.
Add the vegetable broth, salt, and black pepper. Stir everything well and bring to a gentle simmer.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30 minutes, stirring once halfway through to ensure even cooking.
After 30 minutes, remove the skillet from the oven. Stir in the baby spinach, allowing it to wilt from the residual heat.
Mix in the grated Parmesan cheese and adjust the seasoning with more salt and pepper to taste.
If desired, add a sprinkle of lemon zest for a bright finish.
Garnish with freshly chopped parsley before serving and enjoy your creamy, oven-baked mushroom baby spinach risotto!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
