Preparation Steps

• In a large saucepan or Dutch oven, heat the olive oil and butter over medium heat.
• Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
• Stir in the Arborio rice and toast for about 1-2 minutes until the edges of the grains are translucent.
• Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer until mostly absorbed.
• Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and waiting until each ladleful is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
• Stir in the fresh spinach and cook until wilted.
• Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
• Serve immediately.