Vegetarian Mushroom and Spinach Risotto with Parmesan

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Creamy risotto cooked slowly with earthy mushrooms and fresh spinach, finished with Parmesan cheese for a rich, comforting meal. This Italian-inspired vegetarian recipe, 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
• 4 cups fresh spinach
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 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: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium 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 6-7 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice, toasting for 2 minutes until edges are translucent but center remains opaque.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until mostly absorbed.
5. Step 5: Begin adding warm vegetable broth 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue for about 18-20 minutes until rice is creamy and tender but still slightly firm to bite.
6. Step 6: In the last 5 minutes, stir in 4 cups fresh spinach and cook until wilted.
7. Step 7: Remove from heat and stir in 3/4 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper until creamy and well combined. Serve immediately.