Sautéed Wild Mushroom and Spinach Risotto with White Wine

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Creamy risotto enriched with sautéed wild mushrooms and fresh spinach, finished with a splash of white wine for regional forest-inspired flavors. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, chicken or vegetable broth, dry white wine 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, warmed chicken or vegetable broth
• 1/2 cup dry white wine
• 8 oz, sliced wild mushrooms
• 3 cups, roughly chopped fresh spinach
• 1 small, finely diced yellow onion
• 2, minced garlic cloves
• 3 tbsp olive oil
• 1/2 cup grated parmesan cheese
• 2 tbsp butter
• 1 1/2 tsp, divided 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 diced yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to toast the rice until edges look translucent.
3. Step 3: Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding 5 cups warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more, for about 20-25 minutes.
4. Step 4: While risotto cooks, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced wild mushrooms and sauté for 6-7 minutes until browned and fragrant. Add 2 minced garlic cloves and cook 1 more minute.
5. Step 5: When risotto is creamy and rice is tender but firm, stir in sautéed mushrooms, 3 cups roughly chopped fresh spinach, 2 tbsp butter, and 1/2 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, stir until spinach wilts and risotto is rich and creamy.
6. Step 6: Taste and adjust seasoning with remaining 1/2 tsp salt if needed. Serve immediately garnished with extra Parmesan if desired.