Sautéed Colorado Wild Mushroom and Spinach Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Creamy Arborio risotto enhanced with sautéed Colorado wild mushrooms and fresh spinach, showcasing a comforting regional vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs Arborio rice, kept warm vegetable broth, medium, finely chopped shallot 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 1/2 cups Arborio rice
• 5 cups, kept warm vegetable broth
• 1 medium, finely chopped shallot
• 2, minced garlic clove
• 8 oz, sliced (such as chanterelle, morel, or cremini) wild mushrooms
• 3 cups, roughly chopped fresh spinach
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced wild mushrooms and sauté for 5-6 minutes until golden brown and tender. Remove mushrooms and set aside.
2. Step 2: In a large heavy-bottomed pot, melt 2 tbsp unsalted butter over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, cooking for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups Arborio rice to the pot and stir for 1-2 minutes until each grain is coated and slightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
5. Step 5: Begin adding 5 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting for the liquid to absorb before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Stir in the sautéed mushrooms, 3 cups roughly chopped fresh spinach, 1 tsp kosher salt, and 1/4 tsp black pepper. Cook for 2 more minutes until the spinach wilts.
7. Step 7: Remove from heat and stir in 1/2 cup grated Parmesan cheese and the remaining 1 tbsp unsalted butter until melted and creamy. Serve immediately.