Steps
1. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and garlic, sauté until fragrant.
2. Add the sliced mushrooms and cook until softened.
3. Stir in the arborio rice and cook for 1-2 minutes until slightly translucent.
4. Gradually add the vegetable broth, one ladle at a time, stirring until absorbed before adding more.
5. Once the rice is creamy and al dente, stir in the chopped spinach and parmesan cheese.
6. Season with salt and pepper to taste, then serve warm.