Baked Risotto with Spinach and Cremini Mushrooms

For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble.

Baked Risotto with Spinach and Cremini Mushrooms
Prep time
Cook time
Total time
Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from my friend Debbie Lehrich’s recipe. Even my husband, who doesn’t normally like risotto much, had three helpings! Try this as a vegetarian main dish for Thanksgiving.
Recipe type: Main Dish
Cuisine: Thanksgiving
Serves: 4
  • 2 Tbsp. extra virgin olive oil
  • 1 yellow onion, finely chopped (about 1 cup)
  • 1½ cups Arborio rice
  • 6 oz. baby spinach
  • 24 oz. reduced-sodium chicken or vegetable broth
  • 8 oz. sliced cremini or baby bella mushrooms
  • ¼ tsp. salt-free lemon pepper seasoning
  • 1 cup shredded or grated Parmesan cheese, plus extra for serving
  • 1 Tbsp. sherry, (optional but great)
  1. Preheat the oven to 400 degrees.
  2. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat.
  3. Add the onions and cook them for about 5 minutes or until they are tender.
  4. Add the rice and stir to coat it. Stir in the spinach, broth, mushrooms and lemon pepper.
  5. Bring it to a boil and simmer it for 7 minutes. (Meanwhile, start the cauliflower, if you are serving it.)
  6. Stir in ¾ cup cheese, and then sprinkle the remaining ¼ cup cheese on top.
  7. Cover the pot and bake it for 25 minutes.
  8. Remove the pot from the oven, stir in the sherry (optional), and return it to the oven for 5 more minutes, uncovered.
  9. Serve it immediately, topped with additional Parmesan cheese, if desired.
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.
Nutrition Information
Calories: 210 Fat: 9g Saturated fat: 4g Carbohydrates: 23g Sugar: 2g Sodium: 350mg Fiber: 3g Protein: 10g Cholesterol: 10mg

(14 Articles)

Aviva Goldfarb is a family dinner expert and founder of The Six O’Clock Scramble, an online dinner planning solution for busy parents, a Today Show contributor, author of the acclaimed Six O’Clock Scramble cookbooks, and frequently appears in media such as The Katie Show, The Washington Post, O Magazine, Real Simple, Working Mother, Prevention and more.


Aviva is currently working on a meal planning cookbook for people with diabetes and pre-diabetes to be published by the American Diabetes Association.


Aviva treasures dinner time with her family but was fed up with the stress of having so little time to decide what to make and cook healthy meals that everyone would like. So she created an online family dinner planner for busy parents like her that takes the Scramble out of 6:00 with a weekly dinner plan and grocery list delivered right to their email inbox or phone.

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