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-inspired rice and grain recipe (vegetarian), ready in about 55 minutes, pairs arborio rice, mixed wild mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 1.5 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 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.