In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Stir in garlic and cook for 30 seconds.

Add Arborio rice to the skillet and toast for 2 minutes, stirring continuously.

Pour in vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more, cooking for about 20 minutes.

In a separate pan, heat olive oil and sauté mushrooms for 5-7 minutes. Stir them into the skillet with the rice.

When the rice is nearly cooked, fold in fresh spinach for another minute or two.

Remove from heat and stir in Parmesan cheese and butter until melted and incorporated.

Garnish with chopped parsley and serve in shallow bowls.