Mushroom & spinach risotto

Mushroom & spinach risotto

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(113 ratings)

Prep: 50 mins - 55 mins

More effort

Serves 2
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Nutrition and extra info

  • Vegetarian


  • kcal574
  • fat22g
  • saturates10g
  • carbs70g
  • sugars0g
  • fibre5g
  • protein17g
  • salt1.93g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 140g chestnut mushrooms, sliced
  • 1 fat garlic clove, crushed
  • 140g arborio rice
    Arborio rice

    Arborio rice

    ahh-bore-e-o rice

    The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…

  • 150ml dry white wine
  • 4 sundried tomato, chopped
  • 500ml hot vegetable stock
  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g Parmesan or vegetarian alternative, freshly grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g fresh young leaf spinach, washed if necessary
  • warm ciabatta and green salad, to serve


  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.

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Comments (117)

vintageabbie's picture

This was an absolutely delicious meal, everything a risotto should be, a real homely italian dish. will be high on the favourites list!

neera86's picture

Brilliant recipe. Very simple. I make it without the wine as I do not drink alcohol and still tastes lovely!

yvonnebell's picture

The whole family loved this risotto, delicious with a mixed saled and crusty loaf!

bubbes99's picture

This is a delicious recipe and feels very luxurious but the butter and the oil are a little unnecessary! I just used a low calorie cooking spray instead. I added a tablespoon of ricotta and a sprinkling of crushed chillis at the end for a bit of a kick and it does need plenty of seasoning. If I made it again I would stick some chopped bacon in with the onion at the start!

emur9065's picture

This recipe is fantastic. I ended up using a bag of baby spinach rather than young because the bag was the exact size I needed - It ended up delicious. I left out the parsley and I don't think it suffers for it. I found that (like with most risottos) you have to play the timing a little by ear - I had to add about a half cup extra water at the end otherwise the rice would have been too hard but I probably could have had it on a lower heat and been a bit more patient. Haha. I am so looking forward to making it again!

rubseb's picture

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

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

annaelizabethwitty's picture

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

This is my favourite risotto! I have made it loads of times and it is delish!

kerryol's picture

Easy to make and tastes amazing! Everyone loved it!!

emmafifema's picture

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

My new favourite risotto. Delicious!

haynab's picture

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

jaanahede's picture

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

mrdavo's picture

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

we added porcini mushroom stock rather than vegetable, overall it was delicious!

aromabee's picture

Delicious. The parmesan works perfectly with the risotto!

Ness999's picture

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

Packed full of flavour and really easy to make.


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