Creamy Spinach and Mushroom Risotto

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A comforting risotto featuring earthy mushrooms and tender spinach, cooked slowly to a creamy consistency with Parmesan cheese. This Italian-inspired rice and grain recipe (vegetarian), 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, kept warm vegetable broth
• 2 tbsp olive oil
• 1 small, finely chopped white onion
• 2, minced garlic cloves
• 1 cup, sliced cremini mushrooms
• 2 cups, roughly chopped fresh spinach
• 1/2 cup dry white wine
• 1/2 cup, grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped white onion and 2 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
2. Step 2: Add 1 cup sliced cremini mushrooms to the skillet and cook for 5 minutes until mushrooms release their moisture and become tender.
3. Step 3: Stir in 1 cup Arborio rice, toasting it for 2 minutes until edges are translucent but center remains opaque.
4. Step 4: Pour in 1/2 cup dry white wine, stirring continuously until liquid is mostly absorbed.
5. Step 5: Begin adding the 4 cups warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. Continue this process for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: In the last 5 minutes of cooking, stir in 2 cups roughly chopped fresh spinach, allowing it to wilt into the risotto.
7. Step 7: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, mixing well until creamy and combined. Serve immediately.