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 Super Bowl recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, vegetable broth, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 vegetable broth, kept warm
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 3 cups fresh spinach
• 1/2 cup dry white wine
• 3/4 cup Parmesan cheese, grated
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.