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Mushroom & spinach risotto

Mushroom & spinach risotto

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(106 ratings)

Prep: 50 mins - 55 mins

Moderately easy

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal574
  • fat22g
  • saturates10g
  • carbs70g
  • sugars0g
  • fibre5g
  • protein17g
  • salt1.93g
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Ingredients

  • 1 tbsp 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

    butt-err

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

  • 1 onion, chopped

    Onion

    un-yun

    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

    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

    Parsley

    par-slee

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

  • 25g Parmesan or vegetarian alternative, freshly grated

    Parmesan

    parm-ee-zan

    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

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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.

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Comments (114)

bubbes99's picture
4

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
5

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
5

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
5

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

annaelizabethwitty's picture
5

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
5

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

kerryol's picture
5

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

emmafifema's picture
5

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
5

My new favourite risotto. Delicious!

haynab's picture
5

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

jaanahede's picture
5

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

mrdavo's picture
5

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
5

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

aromabee's picture
5

Delicious. The parmesan works perfectly with the risotto!

Ness999's picture
5

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
5

Packed full of flavour and really easy to make.

vmjames's picture
5

My new favourite!

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