Creamy Mascarpone and Spinach Risotto with Parmesan

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A rich and creamy risotto made with mascarpone cheese and fresh spinach, finished with Parmesan for a comforting vegetarian meal. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 1/2 cups arborio rice
• 5 cups, kept warm vegetable broth
• 1 small, finely chopped yellow onion
• 2 minced garlic cloves
• 1/2 cup dry white wine
• 1/2 cup mascarpone cheese
• 3 cups, roughly chopped fresh spinach
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

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

Instructions

1. Step 1: In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 finely chopped small yellow onion and 2 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 1 1/2 cups arborio rice and cook for 2 minutes until the rice is well coated and slightly toasted.
3. Step 3: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
4. Step 4: Begin adding 5 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for 18-20 minutes until the rice is creamy and al dente.
5. Step 5: Stir in 3 cups roughly chopped fresh spinach and cook for 2 minutes until wilted.
6. Step 6: Remove the risotto from heat and stir in 1/2 cup mascarpone cheese, 2 tablespoons butter, 1/2 cup grated Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper until creamy and smooth.
7. Step 7: Serve immediately, garnished with extra Parmesan if desired.