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As the leaves begin to turn and the air grows crisp, there’s nothing quite like a warm, comforting dish to embrace the essence of autumn. Enter the Cozy Autumn One-Pan Mushroom & Spinach Risotto—a delightful blend of creamy risotto, earthy mushrooms, and fresh, vibrant spinach that captures the heart of the season in every bite.

Cozy Autumn One-Pan Mushroom & Spinach Risotto

Warm up this fall with a Cozy Autumn One-Pan Mushroom & Spinach Risotto that's simple yet delicious. This creamy dish combines the earthy flavors of sautéed mushrooms and vibrant spinach, all cooked effortlessly in just one pan for easy clean-up. Perfect for everything from weeknight dinners to gatherings with friends, this risotto delights the senses and nourishes the soul. Gather your ingredients and embrace the season with this comforting recipe!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (or chicken broth)

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, sliced (button, cremini, or your favorite variety)

2 cups fresh spinach, roughly chopped

1/2 cup dry white wine (optional)

1/2 teaspoon dried thyme

1/4 teaspoon nutmeg

Salt and pepper to taste

1/2 cup grated Parmesan cheese (plus extra for serving)

2 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

    In a large skillet or a wide pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

      Stir in the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms are tender and have released their moisture.

        Add the Arborio rice to the pan, stirring to toast the rice for about 1-2 minutes until it’s slightly translucent around the edges.

          If using wine, pour in the white wine and let it simmer, stirring occasionally, until it has mostly evaporated.

            Begin adding the warm broth, one ladleful at a time, to the rice mixture. Stir often and allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

              When the rice is almost done, fold in the chopped spinach, dried thyme, nutmeg, salt, and pepper. Continue cooking for another 2-3 minutes until the spinach wilts and the risotto is creamy.

                Remove the pan from heat, stir in the butter and grated Parmesan cheese until well combined. Taste and adjust seasoning if needed.

                  Serve the risotto warm, topped with extra Parmesan cheese and fresh parsley for garnish.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 4