Italian-Inspired Mushroom and Spinach Risotto with Parmesan

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Creamy risotto cooked slowly with earthy mushrooms and fresh spinach, finished with Parmesan cheese for a rich and comforting Italian classic. 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 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 cup arborio rice
• 4 cups, kept warm chicken or vegetable broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until softened and lightly browned.
3. Step 3: Stir in 1 cup arborio rice, toasting it for 2 minutes until edges become translucent.
4. Step 4: Pour 1/2 cup dry white wine and cook, stirring constantly, until mostly absorbed.
5. Step 5: Add 4 cups warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, cooking for 18-20 minutes until rice is creamy and tender.
6. Step 6: Stir in 2 cups chopped fresh spinach and cook for 2 minutes until wilted.
7. Step 7: Remove from heat and mix in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Let sit covered for 2 minutes before serving.