---
title: Mushroom-Spinach Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-spinach-risotto-680f6a83830edca04f563d49
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Veggie
  - Calorie Smart
  - Easy Prep
  - New
rating: 0.0
rating_count: 0
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Some found it bland; others enjoyed the creamy, mushroom-rich taste.
  - theme: Ease of prep
    text: Many loved how quick and easy this oven-baked method was compared to traditional stovetop risotto.
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/mushroom-spinach-risotto.avif"
---
Preheat oven to 425 degrees. Wash and dry produce. Trim and quarter @button mushrooms{8%oz}. Dice @tomato{1%unit} into ½-inch pieces. In a #oven-ready tray{}, toss mushrooms with a drizzle of oil, salt, and pepper.

In a second #oven-ready tray{}, combine @arborio rice{1%cup}, @veggie stock concentrate{1%unit}, @mushroom stock concentrate{1%unit}, @cream cheese{2%tbsp}, and 1¾ cups water. Stir until well combined. Sprinkle rice mixture with diced tomato, then arrange @spinach{2%cups} over the top. Evenly spread out spinach and press down, ensuring no leaves hang over the edges. Cover rice tray tightly with aluminum foil. Bake both trays side by side on the middle rack until rice is cooked and mushrooms are tender ~{30%minutes}.

Once rice is done, carefully remove and discard foil, watching out for steam. Stir in @garlic herb butter{2%tbsp}. Transfer roasted mushrooms to the tray with rice and stir until everything is combined and creamy. If risotto seems too thick, stir in a splash of water. Taste and season with salt and pepper if desired.

Divide risotto between shallow bowls. Sprinkle with @parmesan cheese{2%tbsp} and serve.