Half-and-Half Mushroom and Spinach Risotto

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A creamy risotto that balances earthy mushrooms and fresh spinach cooked halfway with a rich Parmesan finish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, chicken or 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 chicken or vegetable broth
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 2 cloves garlic clove, minced
• 1 cup cremini mushrooms, sliced
• 2 cups fresh spinach leaves
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Warm 4 cups chicken or vegetable broth in a saucepan over low heat to keep hot.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves; sauté for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 cup sliced cremini mushrooms and cook for 5 minutes until they release moisture and start to brown.
4. Step 4: Stir in 1 cup Arborio rice and toast for 1-2 minutes until the edges are translucent.
5. Step 5: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
6. Step 6: Begin adding the hot broth 1/2 cup at a time, stirring frequently, allowing the liquid to absorb before adding more. Continue this process for about 15 minutes until the rice is halfway cooked and creamy.
7. Step 7: Add 2 cups fresh spinach leaves, 1 tsp kosher salt, and 1/2 tsp black pepper; stir until spinach wilts and rice is tender, about 5 more minutes.
8. Step 8: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and creamy. Adjust seasoning to taste and serve immediately.