Rustic Mushroom and Spinach Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A comforting Italian risotto featuring earthy mushrooms and fresh spinach, slowly cooked to creamy perfection. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs Arborio rice, olive oil, small, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 small, finely diced yellow onion
• 3 cloves, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 3 cups, roughly chopped fresh spinach
• 1/2 cup dry white wine
• 4 cups, kept warm vegetable broth
• 1/2 cup, freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and sauté for 4 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms to the skillet and cook for 6-7 minutes until browned and their moisture has evaporated.
3. Step 3: Stir in 1 cup Arborio rice and toast it with the mushrooms and onion mixture for 2 minutes, stirring constantly.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly 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 waiting for the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in 3 cups roughly chopped fresh spinach, 2 tbsp unsalted butter, and 1/2 cup freshly grated Parmesan cheese. Season with 1 tsp salt and 1/4 tsp black pepper, and cook for 2 minutes until spinach wilts and risotto is creamy. Serve immediately.