Sautéed Mushroom and Spinach Risotto with Parmesan

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Creamy risotto cooked with sautéed mushrooms and spinach, finished with freshly grated Parmesan cheese. This Italian-inspired Super Bowl recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, vegetable broth, olive oil 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
• 3 tbsp olive oil
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 3 cups fresh spinach
• 1/2 cup dry white wine
• 3/4 cup, grated Parmesan cheese
• 2 tbsp 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 saucepan over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5-6 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice, toasting it for 2 minutes until edges turn slightly translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Add warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until the liquid is almost fully absorbed before adding more; continue for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: During the last 3 minutes of cooking, stir in 3 cups fresh spinach and 1 tsp salt, cooking until spinach wilts.
7. Step 7: Remove from heat and stir in 2 tbsp butter and 3/4 cup grated Parmesan cheese. Season with 1/2 tsp black pepper and adjust salt if needed before serving.