Mushroom & spinach risotto

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Good Food

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Recipe by Good Food

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1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
4. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

574 kcalories, protein 17g, carbohydrate 70g, fat 22 g, saturated fat 10g, fibre 5g, salt 1.93 g

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• kyoko

  06 November 2007

  kyoko rated this recipe

  

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• EKOMALTY

  09 November 2007

  EKOMALTY commented on this recipe

  Excellent dish. Easy to make and ingedient simple. Husband thought it was superb and as good as you would get in any good restaurant

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• inspiration

  17 November 2007

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• EKOMALTY

  19 November 2007

  EKOMALTY rated this recipe

  

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• Katie

  02 December 2007

  Katie rated and commented on this recipe

  

  Very nice. It's easy to make, you just need to keep an eye on it (as is required when cooking risottos this way). Double up the quantities and get some friends over.

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• Shirley

  07 February 2008

  Shirley rated and commented on this recipe

  

  Really nice. I have made this on numerous occassions, but without the spinach.

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• BAMBAM

  08 February 2008

  BAMBAM rated and commented on this recipe

  

  This was really nice, and simple to make, my fiance absolutely loved it (and dishes without meat are NOT his thing).

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• Lara

  19 February 2008

  Lara commented on this recipe

  Never made risotto before, absolutely lovely!

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• del02

  20 April 2008

  del02 rated and commented on this recipe

  

  Amazing and very easy. I added beef tomato and broccoli too, which added to the colour.

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• huskerpower

  06 May 2008

  huskerpower rated and commented on this recipe

  

  This is fantastic. Easy to make and very tasty! We often add chicken or turkey meat at the end.

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• PoppyD

  06 May 2008

  PoppyD rated and commented on this recipe

  

  Wow!!! Yum yum yum, restaurant quality and incredibly easy. I'll make this again and again and it's an easy alternative for an impressive dinner for entertaining if you want minimum hassle. I didn't have any parsley and it was superb without.

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• SOB

  24 May 2008

  SOB commented on this recipe

  Gorgeous! i've only tried to make risotto once before and it was a disaster. This was easy and so tastey!

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• emmawemma

  18 June 2008

  emmawemma rated and commented on this recipe

  

  Very nice dish although had to add more stock as rice took longer than expected to cook. Used the rice to stuff pepper halves, with cheese sprinkled on the top.

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• Bex

  23 July 2008

  Bex rated this recipe

  

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• claire241

  16 August 2008

  claire241 rated and commented on this recipe

  

  Absolutely loved this, it was very easy to make and so tasty. Would definately make it again.

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Ingredients

• 1 tbsp olive oil
• 25g butter
• 1 onion , chopped
• 140g chestnut mushrooms , sliced
• 1 fat garlic clove , crushed
• 140g arborio rice
• 150ml dry white wine
• 4 sundried tomatoes , chopped
• 500ml hot vegetable stock
• 2 tbsp chopped fresh parsley
• 25g parmesan , freshly grated
• 100g fresh young leaf spinach , washed if necessary
• warm ciabatta and green salad , to serve

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 50 55 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 25g butter
• 1 onion , chopped
• 140g chestnut mushrooms , sliced
• 1 fat garlic clove , crushed
• 140g arborio rice
• 150ml dry white wine
• 4 sundried tomatoes , chopped
• 500ml hot vegetable stock
• 2 tbsp chopped fresh parsley
• 25g parmesan , freshly grated
• 100g fresh young leaf spinach , washed if necessary
• warm ciabatta and green salad , to serve

574 kcalories, protein 17g, carbohydrate 70g, fat 22 g, saturated fat 10g, fibre 5g, salt 1.93 g

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