Mushroom & spinach risotto

Mushroom & spinach risotto

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(99 ratings)

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Cooking time

Prep: 50 mins - 55 mins

Skill level

Moderately easy

Servings

Serves 2

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
574
protein
17g
carbs
70g
fat
22g
saturates
10g
fibre
5g
sugar
0g
salt
1.93g

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 or vegetarian alternative, freshly grated
  • 100g fresh young leaf spinach, washed if necessary
  • warm ciabatta and green salad, to serve

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Method

  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.

Recipe from Good Food magazine, May 2002

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Comments

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rubseb's picture
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Exactly what I like in a risotto. Rich, creamy and filling with some lovely flavours. As I love spinach I tend to double the amount, but in that case it's worth holding back a bit on the stock or the result will end up a bit too watery (because of the added liquid released by the spinach). Also nice when served with some roasted pine seeds sprinkled on top.

jennykowalczyk's picture
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My fave veggie dish! The spinach works so well with this, a real winner

annaelizabethwitty's picture
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First time i've made risotto and it was gorgeous. I added some nearly gone bad butternut squash and a little more wine because I like wine!

louisecaseley's picture
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This is my favourite risotto! I have made it loads of times and it is delish!

kerryol's picture
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Easy to make and tastes amazing! Everyone loved it!!

emmafifema's picture
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Gorgeous! I used closed cup mushrooms and wild mushrooms but it was lush!

honorflanagan's picture

Tasty. Did not have sundried tomatoes so used fresh cherry toms and no fresh parsley so used fresh dill, which worked surprisingly well. Thanks for suggestion emmewemma, will use the rest as a filling.

schandmann's picture
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My new favourite risotto. Delicious!

haynab's picture
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Absolutely lovely risotto, all ingredients combining beautifully; will be making it again very soon! In fact want some more right now...

jaanahede's picture
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First risotto I have ever made, and absolutely loved it! Very simple, very tasty!

mrdavo's picture
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Lovely dish, it really hit the spot there with some garlic bread. It's simple to make, the only extra we added was some wild mushrooms as well as normal ones. Its definitely a dish I will make again and even for friends coming over!!!! 5 stars

sophieburch's picture
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we added porcini mushroom stock rather than vegetable, overall it was delicious!

aromabee's picture
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Delicious. The parmesan works perfectly with the risotto!

Ness999's picture
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Great recipe! I didn't have chestnut mushrooms, so used 70g button mushrooms and made up the rest with mixed dried mushrooms (1g dried = 3-5g once rehydrated). I also used the 'mushroom water' when making the stock. Tasted fab. Would definitely make again.

carlacc2000's picture
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Packed full of flavour and really easy to make.

vmjames's picture
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My new favourite!

glenysmoss's picture
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yummy!

jack_holt's picture
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Delicious! The sun-dried tomatoes impart a wonderful flavour.

kazlouandandy's picture

Try adding chorizo and 1 star anise as it adds a lovely flavour, delicious!

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