Velvety Mushroom and Spinach Risotto

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and creamy risotto made with Arborio rice, earthy mushrooms, and fresh spinach, finished with Parmesan and butter. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, cremini mushrooms, spinach 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1.5 cups Arborio rice
1 cup (sliced) cremini mushrooms
2 cups (fresh, chopped) spinach
1/2 (diced) onion
2 cloves (minced) garlic
1/2 cup white wine
4 cups vegetable broth
3 tbsp unsalted butter
1/2 cup (grated) Parmesan cheese
1/2 tsp salt
1/4 tsp pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 10.25-inch
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Instructions

Step 1: In a large skillet, heat 1 tbsp butter over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened. Add mushrooms and cook for 5-6 minutes until browned and tender. Remove from pan and set aside.
Step 2: Add Arborio rice to the skillet and stir for 2-3 minutes until lightly toasted. Pour in white wine and stir until fully absorbed.
Step 3: Begin adding broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. After 5 minutes, stir in spinach and cook for 2-3 minutes until wilted. Add cooked mushrooms and continue adding broth, stirring frequently, for 18-20 minutes until rice is creamy and al dente.
Step 4: Remove from heat. Stir in remaining butter, Parmesan, salt, and pepper. Let rest for 2 minutes before serving, garnished with extra Parmesan and a drizzle of olive oil.