True-Seasoned Mushroom & Spinach Risotto

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, deeply savory risotto made with a true blend of wild mushrooms and fresh spinach, showcasing how authentic seasonings elevate simple ingredients. This Italian rice and grain recipe (vegetarian), ready in about 55 minutes, pairs arborio rice, mixed wild mushrooms, and shallot for a weeknight-friendly dinner. Each serving lands at about 520 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

• 1.5 cups arborio rice
• 8 oz mixed wild mushrooms
• 1 medium shallot
• 2 cloves garlic
• 1/2 cup white wine
• 4 cups vegetable stock
• 1/4 cup heavy cream
• 3 cups fresh spinach
• 1/2 cup Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 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: Finely chop shallot and mince garlic. Slice mushrooms into 1/4-inch thick pieces. Heat 1 tbsp butter in a large saucepan over medium heat, then sauté shallot and garlic for 2 minutes until fragrant but not browned.
2. Step 2: Add arborio rice to the pan, stirring constantly for 1 minute to toast slightly. Pour in white wine and simmer until evaporated, about 2 minutes.
3. Step 3: Begin adding warm vegetable stock 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and al dente, adding more stock as needed.
4. Step 4: While rice cooks, melt remaining 1 tbsp butter in a skillet over medium heat. Sauté mushrooms for 6-8 minutes until golden and tender, then set aside.
5. Step 5: Stir sautéed mushrooms into the rice, then add spinach and cook for 2 minutes until wilted. Stir in 1/4 cup heavy cream and 1/2 cup Parmesan cheese until melted and creamy, seasoning with salt and black pepper.
6. Step 6: Remove from heat, cover, and let rest for 5 minutes. Serve immediately, garnished with additional Parmesan and fresh herbs.