Midpoint Mushroom and Spinach Risotto with Parmesan

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A creamy risotto cooked to the perfect midpoint between tender and al dente, featuring earthy mushrooms and fresh spinach accented with Parmesan cheese. This Middle Eastern recipe, ready in about 40 minutes, pairs Arborio rice, olive oil, shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 2 tbsp olive oil
• 1 medium shallot, finely chopped
• 2 garlic clove, minced
• 8 oz cremini mushrooms, sliced
• 3 cups fresh spinach leaves
• 1/2 cup dry white wine
• 4 cups vegetable broth, warm
• 1/2 cup freshly 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 heavy-bottomed saucepan over medium heat. Add 1 finely chopped medium shallot and 2 minced garlic cloves, sauté 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 releasing their juices.
3. Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until the rice is well coated and slightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and stir until fully absorbed.
5. Step 5: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next, cooking for about 18 minutes until the rice reaches a creamy texture but is still slightly firm in the center (midpoint doneness).
6. Step 6: Stir in 3 cups fresh spinach leaves and cook for 2 minutes until wilted.
7. Step 7: Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper. Mix until creamy and serve immediately.