Mushroom and Spinach Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A creamy risotto enriched with earthy mushrooms and fresh spinach, cooked slowly to a luscious consistency. This Italian recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, vegetable broth, cremini mushrooms 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
• 8 oz, sliced cremini mushrooms
• 2 cups, roughly chopped fresh spinach
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup, freshly grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat and add 8 oz sliced cremini mushrooms; sauté for 5-6 minutes until they release moisture and turn golden brown, then remove and set aside.
2. Step 2: In the same skillet, melt 2 tbsp unsalted butter over medium heat, add 1 small finely chopped yellow onion and 3 minced garlic cloves; cook for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 cup arborio rice to the skillet, stirring continuously for 2 minutes until the rice is lightly toasted and coated with butter.
4. Step 4: Pour in 1/2 cup dry white wine and stir until fully absorbed by the rice.
5. Step 5: Begin adding 4 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to be absorbed before adding the next; continue this process for about 18-20 minutes until the rice is creamy and tender but still al dente.
6. Step 6: Stir in the sautéed mushrooms and 2 cups roughly chopped fresh spinach, cooking for an additional 2 minutes until spinach wilts.
7. Step 7: Remove from heat, stir in 1/2 cup freshly grated parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper; mix until cheese melts and risotto is creamy before serving immediately.