Spinach and Mushroom Risotto with Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A creamy Italian risotto featuring tender mushrooms and fresh spinach, finished with Parmesan cheese for a comforting vegetarian main or side. This italian-inspired 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 410 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
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small, finely chopped yellow onion
• 3, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 3 cups, roughly chopped fresh spinach
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 small finely chopped yellow 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 their moisture and start to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 1-2 minutes until the rice is well coated and slightly translucent at the edges.
4. Step 4: Pour in 1/2 cup dry white wine, stirring continuously until the wine is mostly absorbed.
5. Step 5: Add 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. This process will take about 20-25 minutes.
6. Step 6: When the rice is creamy and al dente, stir in 3 cups roughly chopped fresh spinach, 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until the spinach wilts and everything is combined. Serve warm.