Mushroom-Spinach Risotto
Includes recyclable aluminum tray
- Milk
Imagine rich, creamy vegetarian risotto made easy in the oven! You'll combine arborio rice with rich mushroom stock and juicy tomato and spinach right in our oven-ready tray (no pans to clean!). When it comes out of the oven, stir in earthy bites of roasted mushrooms and a luxurious swirl of garlic herb butter, then finish with a shower of Parmesan.
Ingredients
1 unit
Tomato
1 unit
Veggie Stock Concentrate
1 unit
Mushroom Stock Concentrate
4 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Spinach
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
4 ounce
Button Mushrooms
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
2 unit
Oven-Ready Tray
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into 1⁄2-inch pieces. • In one oven-ready tray, toss mushrooms with a drizzle of oil, salt, and pepper (for 4 servings, divide mushrooms between two trays).
• In remaining oven-ready tray, combine rice, veggie stock concentrate, mushroom stock concentrate, cream cheese (it’s OK if it clumps!), and 1 3⁄4 cups water (for 4 servings, divide everything between remaining two trays, using 1 3⁄4 cups water for each tray); stir until well combined. • Sprinkle rice mixture with tomato, then arrange spinach over top (for 4, divide tomato and spinach between trays). TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray! • Cover rice tray tightly with foil. Bake both trays, side by side, on middle rack (be sure your oven has preheated!) until rice is cooked and mushrooms are tender, 30-35 minutes. (For 4, bake trays with rice mixture on top rack and trays with mushrooms on middle rack.)
• Once rice is done, carefully remove and discard foil (watch out for steam!). Stir in garlic herb butter (divide between rice trays for 4 servings). • Transfer roasted mushrooms to tray with rice; stir until everything is combined and creamy. TIP: 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 and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it bland; others enjoyed the creamy, mushroom-rich taste. Consider adding extra herbs or seasoning to boost flavor 🍲.
- Ease of prep: Many loved how quick and easy this oven-baked method was compared to traditional stovetop risotto.
- Suggestions: Cook longer than instructed; reduce water slightly. Add mushrooms later or separately to prevent overcooking.
- Portions: A few wanted more veggies; consider doubling mushrooms and adding extra tomatoes for a heartier meal.
- Texture: Some found rice undercooked or watery. Try uncovering for final minutes to help liquid absorb.
Reviews from our home cooks
I have never thought about baking risotto! What a GREAT outcome and I didn't have to stand over a pot stirring for so long! Brilliant! Prep time was fast. And there was nothing I didn't like about this one! It was fabulous!
This was really good for a baked risotto! Super easy and tasty! I cooked in my toaster oven too hot to turn on oven!
Very tasty. I do think it would be better to include a little salt in the water while the rice is cooking instead of just adding it at the end. The veggie and mushroom concentrates didn't provide quite enough salt in my opinion. Overall I really liked it, though.
So very good. Our first time having baked risotto. Wish we had more mushrooms. That was the best part. Also I would love to know where we could get the mushroom concentrate at?
The risotto was perfectly cooked in the oven. So incredibly easy. I will always make risotto this way. Yay!!!
Risotto in the oven just isn't a good match. I had to cook it almost 20 minutes extra because when I first checked it, the rice was still swimming in liquid. Finally it looked OK so I took it out but the risotto didn't absorb the liquid properly so it's gritty. Also there weren't enough mushrooms and they ended up shriveling up into tiny little pieces even though I took them out of the oven early. I think I had this same meal as a regular stove top meal and while it was labor intensive to make, it tasted soooooo much better and had the right textures.
The flavors are good... But there is something off about the instructions... I used the exact amount of water recommended... But my rice remained crunchy, and there was still an excess of water in the pan when the timer went off... I actually put it back in for an extra 10 minutes just to see if it would absorb into the rice and it did not... Little disappointed... I thought this was a great weeknight shortcut... But you just can't shortcut risotto
Needs more veggies. I could have doubled all of them and decreased the risotto for a lower calorie meal.
Bring this style recipe around more! Tastes so great and so obsessed with how easily it is made. Truly saves so much time especially for a family on the go. We loved it
I was unsure about this one as I was making it. I told myself "trust the process". It turned out perfect. So tasty!!!
