Oven Baked Mushroom Baby Spinach Risotto Recipe

This dreamy one-pot Oven-Baked Mushroom & Spinach Risotto is the perfect weeknight meal! Simple to make, bursting with flavor, and ready in under 35 minutes. Say goodbye to complicated risotto recipes – this easy, oven-baked version uses vegetable stock for a delicious vegetarian twist. Get ready to impress yourself and your family with this comforting and elegant dish!

Prep Time 10 mins
Cook Time 35 mins
Calories 335.6 kcal
Protein 18g
Rating 5.0 (2 Reviews)
Oven Baked Mushroom Baby Spinach Risotto 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oven Baked Mushroom Baby Spinach Risotto

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How to Make Oven Baked Mushroom Baby Spinach Risotto

  1. Preheat oven to 375°F (190°C).
  2. In a large ovenproof dish, combine 1 ½ cups Arborio rice, 5 cups vegetable stock, 2 tablespoons margarine, and 8 ounces (225g) sliced cremini mushrooms.
  3. Stir well to combine all ingredients.
  4. Cover the dish tightly with a lid or aluminum foil.
  5. Bake in the preheated oven for 30 minutes, or until the rice is tender and most of the liquid is absorbed. Stir halfway through.
  6. Remove from oven and gently stir in 5 ounces (140g) fresh baby spinach until wilted.
  7. Stir in ½ cup grated Parmesan cheese, 2 tablespoons chopped fresh chives, salt, and pepper to taste.
  8. Serve immediately and enjoy your creamy, comforting risotto!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

2g

Fat

12g

Carbs

18g