One Pot Meal: Creamy Mushroom and Spinach Risoni

I’ve said it before, and I’ll say it again–Give me any recipe with minimal dishes to clean! So I’m always trying to create as many one pot meals as possible. I had these ingredients on hand, so I decided to give it a shot. The result was delicious, and I’ve been dreaming of the leftovers!


  • 1 tbsp. olive oil
  • 1 8 oz carton sliced mushrooms
  • 3 tbsp. butter
  • 3 minced garlic gloves (aprox 3 tbsp.)
  • 1 tbsp. onion powder
  • 3 tbsp. flour
  • 1 1/2 cups milk of choice (I used almond.)
  • 3 cups vegetable broth
  • 1 box risoni (I used Trader Joe’s, and you can also use orzo instead.)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup grated parmesan cheese
  • 1 bag baby spinach
  • Optional toppings: grated parmesan, parsley


  • Heat the olive oil over high heat in a non-stick pan.
  • Add mushrooms and cook until softened (3-5 minutes), remove from pan, and set aside.
  • Lower the heat to medium and melt the butter in the pan.  Add garlic, onion powder, and flour and stir together into paste.
  • Add the milk and broth and whisk together.
  • Increase heat to medium-high, add the risoni, salt, and pepper.
  • Stir, put on lid, and bring to a simmer.
  • Leave to cook for 8-10 minutes or until the risoni is cooked and is still saucy.
  • Remove the pan from the stove.
  • Stir in the parmesan, spinach, and mushrooms.
  • Serve immediately.



Molly B.

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