Underground Mushroom and Spinach Risotto

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

A creamy risotto featuring earthy mushrooms and fresh spinach, evoking the hidden depths of a secluded shelter. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 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 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, kept warm vegetable broth
• 3 tbsp olive oil
• 1 medium, 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
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet 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 are tender and golden.
2. Step 2: Add 1 1/2 cups Arborio rice to the skillet, stirring to coat each grain with oil and cook for 2 minutes until edges become translucent.
3. Step 3: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed. Begin adding warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb before adding more, continuing for 20 minutes until rice is creamy and tender.
4. Step 4: Stir in 3 cups roughly chopped fresh spinach and cook for 2 minutes until wilted. Remove from heat, then fold in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper, stirring until melted and creamy. Serve immediately.