Spinach Mushroom Risotto

Ready in 30 minutes

Try this Spinach Mushroom Risotto recipe, or contribute your own. "collxvegan" and "collxnf" are two of the tags cooks chose for Spinach Mushroom Risotto.

Top-ranked recipe named "Spinach Mushroom Risotto"

3.7 avg, 3 review(s) 100% would make again


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2 tablespoon olive oil
2 cloves Garlic; minced
8 ounce Fresh mushrooms; thickly sliced
6 Green onions; sliced
1 teaspoon Oregano
1 1/2 cup Arborio rice
2 cup Vegetable broth
3/4 cup Dry white wine
2 cup Fresh spinach
1/2 cup Parmesan cheese; optional

Original recipe makes 4



1. Saute mushrooms, garlic and onions in oil in large pressure cooker over medium heat until mushrooms give up their liquid and onions are soft.

2. Add rice and oregano and stir to coat rice grains with oil.

3. Add broth, wine, and 1 ? c. water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce pressure using a quick-release method and remove lid carefully.

4. Stir in spinach and Parmesan cheese if using. Paremesan cheese can also be added to individual servings at the table. Serve immediately.


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Verified by stevemur
Calories Per Serving: 520 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I added more flavors like parsley and some spicey seasonings.
shubhangirastogi 10 months ago
This recipe was a little bland, but it is easy to prepare.
jayleens 4 years ago
This had a wonderful flavor and is easy to adapt to vegan as the cheese can be added at the table by those who want it. Keep in mind, if you want flavorful results, you have to use high quality ingredients--particularly the wine and cheese. [I posted this recipe.]
kristinjp 4 years ago
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