Prep & Bake 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
Veggie Stock Concentrate
2 unit
Oven-Ready Tray
4 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Spinach
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
1 unit
Mushroom Stock Concentrate
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Tomato
4 ounce
Button Mushrooms
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 ½-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 1¾ cups water (for 4 servings, divide everything between remaining two trays, using 1¾ 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 delicious and creamy, while others felt it lacked flavor. Consider adding extra seasoning or garlic for more depth 🍲.
- Ease of prep: Many loved the convenience of oven-baking, though some preferred traditional stovetop risotto for better texture and taste.
- Suggestions: Cook mushrooms separately for the last 15-20 minutes to prevent overcooking. Add spinach at the end for fresher results.
- Cooking time: Several found the rice undercooked at 35 minutes; consider extending bake time or uncovering to reduce liquid if needed.
- Texture: Some felt the baked version was too soupy or mushy; others found the rice still crunchy. Adjust liquid or cooking time as needed.
Reviews from our home cooks
The cooking time was much longer than the recipe stated - at 30-35 minutes, it was still mostly liquid. Checked again at 40 and 45 minutes; took it out a few minutes later. Liquid was absorbed, but rice was still undercooked and by that time the vegetables were overcooked. The convenience of oven-baking did not make up for the quality of a stovetop risotto. A rare miss from the HF team. (I don't like to leave negative feedback, but think maybe there's an error with the cooking time?)
Loved how easy it was to make this risotto. Only feedback is that the mushrooms were WAY overcooked...probably should have been put in the oven half-way through the cooking time. Otherwise it was delicious!
The taste was good, but I definitely needed to add lots of salt to the rice mixture post-cooking. In addition, the risotto was not cooked after 35 minutes and was still swimming in liquid. I uncovered it and let it cook for another 25 minutes. It was a nice rice dish, but not creamy like a real risotto. Next time I think I will prepare traditionally and it will be yummy and the texture will be better.
Surprisingly, delightful dish! First time eating a risotto dish that I can remember. The sour cream and Parmesan cheese really took it over the top. The directions could've been a little more straightforward but overall a great dish. I will be re-ordering soon.
I liked it, my husband said it was bland. I think he just didn't add salt and pepper to his serving. Very easy to prepare and more filling than I expected.
Love this one, but you will need to stir and cook for another 10 minutes
I could eat this every day so yummy. Creamy and flavorful
Takes all the stirring out of having a good risotto recipe. Loved the mushrooms.
Delicious and easy! I added chicken on the side for my husband.
Tastes good but this is more of a casserole than risotto. The texture was a bit gooey and the spinach should have just been added at the end because it turned brown and slimy.
