Heat a large saucepan over medium heat, add broth.

In a large saute pan, add olive oil and onion. Cook 3-5 minutes, add garlic, cook another minute. Add mushrooms, cook for 5 minutes. Add arborio rice and salt, stir to coat and toast the rice.

Add wine, cook until fully absorbed. Add warm broth ½ cup at a time, stirring until absorbed. Continue with broth for 20-22 minutes, or until rice is cooked and creamy.

Add spinach, parmesan and butter. Serve immediately.