Prepare the ingredients: slice the mushrooms, chop the onion, and mince the garlic. Grate the Parmesan cheese, and wash and dry the arugula and spinach.

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the sliced mushrooms to the saucepan and cook until they are golden brown and soft, about 5 minutes.

Stir in the Arborio rice, making sure it gets coated with the oil and flavors. Cook for about 2 minutes until the rice is slightly translucent around the edges.

Optional: Add the white wine to the saucepan and let it simmer until it's mostly absorbed by the rice.

Begin adding the broth, one cup at a time, allowing the rice to absorb the liquid before adding more. Stir often. Continue this process until the rice is creamy and tender, about 18-20 minutes.

Once the rice is cooked, fold in the fresh spinach and grated Parmesan cheese, stirring until the spinach wilts and the cheese melts. Season with salt and pepper to taste.

To prepare the salad, toss the arugula with 2 tablespoons of olive oil, lemon juice, a pinch of salt, and pepper.

Serve the risotto warm, topped with a sprinkle of additional Parmesan if desired, paired with the fresh arugula salad.