Steps
1. In a saucepan, heat the vegetable broth over low heat.
2. In a separate pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Stir in the garlic and sliced mushrooms, cooking until mushrooms are soft.
4. Add the arborio rice and stir for about 2 minutes until slightly translucent.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. After about 15 minutes, when the rice is al dente, stir in the chopped spinach and cook until wilted.
7. Remove from heat and mix in the Parmesan cheese, salt, and pepper to taste.
8. Serve warm, garnished with additional Parmesan if desired.