Alpine Mushroom and Spinach Risotto

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A creamy arborio rice risotto enriched with sautéed alpine mushrooms and fresh spinach for a warming vegetarian meal. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small, finely diced white onion
• 2, minced garlic cloves
• 8 oz, sliced mixed alpine mushrooms
• 2 cups fresh spinach leaves
• 1/2 cup dry white wine
• 1/2 cup, grated parmesan cheese
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Warm 4 cups vegetable broth in a saucepan over low heat, keeping it hot but not boiling.
2. Step 2: Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add 1 finely diced small white onion and sauté for 3-4 minutes until translucent. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 8 oz sliced alpine mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
4. Step 4: Stir in 1 cup arborio rice and toast for 2 minutes until edges become translucent.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
6. Step 6: Add the hot vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently, allowing each addition to absorb before adding the next. Continue this process for about 18 minutes until rice is creamy and tender but still slightly al dente.
7. Step 7: Stir in 2 cups fresh spinach leaves and cook for 1-2 minutes until wilted.
8. Step 8: Remove from heat and mix in 1/2 cup grated parmesan cheese. Season with salt and black pepper to taste before serving.