Skip to Content

Baked Risotto with Spinach and Cremini Mushrooms

Sharing is caring!

Baked Risotto with Spinach and Cremini Mushrooms

Baked Risotto with Spinach and Cremini Mushrooms

Jessica Braider
Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from Scramble fan Debbie Lehrich's recipe. If you prefer a meatier dish, use 2 cups diced cooked chicken or turkey sausage instead of the mushrooms.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6 servings

Ingredients
  

  • 2 Tbsp. extra virgin olive oil
  • 1/2 yellow onion finely chopped (about 1 cup)
  • 1 1/2 cups Arborio rice
  • 6 oz. baby spinach
  • 24 oz. reduced-sodium chicken or vegetable broth
  • 8 oz. sliced cremini or baby bella mushrooms
  • 1/4 tsp. salt-free lemon pepper seasoning
  • 1 cup shredded or grated Parmesan cheese plus extra for serving
  • 1 Tbsp. sherry (optional but great)

Instructions
 

  • Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender. 
  • Add the rice and stir to coat it.
  • Stir in the spinach, broth, mushrooms and lemon pepper. Bring it to a boil and simmer it for 7 minutes.
  • Stir in 3/4 cup cheese, and then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake it for 25 minutes.
  • Remove the pot from the oven, stir in the sherry (optional), and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with additional Parmesan cheese, if desired.

Notes

Do Ahead or Delegate: Chop the onion. Slice the mushrooms and grate the cheese, if necessary.
Scramble Flavor Booster: Add 1 – 2 cloves minced garlic with the onions, and double the lemon pepper seasoning.
Tip: Arborio rice is short-grain Italian rice used for making risotto. It is not to be confused with orzo, which is actually a rice-shaped noodle.
Nutritional Information Per Serving (% based upon daily values)
Calories 210, Total Fat: 9g, 14%; Saturated Fat: 4g, 18%; Cholesterol: 10mg, 3%; Sodium: 350mg, 15%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!
Recipe Rating




0
    0
    Your Cart
    Your cart is emptyReturn to Shop