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very easy
Prep Time
5 mins
Total Time
25 mins


4 tsp
extra virgin olive oil
20 ml
small onion, chopped
2 cups
sliced mixed mushrooms
500 ml
1 cup
arborio rice
250 ml
1/2 cup
white wine
125 ml
3 cups
chicken broth - 35% less sodium, hot
750 ml
1/4 cup
freshly grated parmesan cheese
60 ml
1/2 tsp
2 ml
1 container
mushroom sherry pasta sauce
288 ml
3 cups
baby spinach
750 ml


Step 1

Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onion and mushrooms and sauté, stirring until translucent, about 3 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min.

Step 2

Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.

Step 3

Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese, pepper and sauce and remove from heat. Add spinach and mix until wilted. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minutes or Less Dinner

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
8 g
36 g
10 g
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