Sautéed Mushroom and Spinach Risotto with White Wine

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Creamy risotto enriched with sautéed mushrooms and fresh spinach, deglazed with crisp white wine for a luscious finish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, olive oil, yellow onion 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
• 3 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 4 cups, washed and chopped fresh spinach
• 3/4 cup dry white wine
• 5 cups, kept warm vegetable broth
• 1/2 cup, grated parmesan cheese
• 2 tbsp unsalted 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 medium finely chopped yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms release moisture and start to brown.
2. Step 2: Add 1 1/2 cups arborio rice to the pan and stir to coat the grains with oil and vegetables, cooking for 2 minutes until the edges of the rice become translucent.
3. Step 3: Pour in 3/4 cup dry white wine and cook, stirring constantly, until the liquid is mostly absorbed.
4. Step 4: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and tender but still slightly firm to the bite.
5. Step 5: Stir in 4 cups chopped fresh spinach, 1/2 cup grated parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until the spinach wilts and cheese melts into the risotto.
6. Step 6: Remove from heat and drizzle with remaining 1 tbsp olive oil before serving warm.