Mushroom & spinach risotto

Mushroom & spinach risotto

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(97 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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docbetty's picture
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This was my first attempt at risotto and I was amazed by how simple it was. Even more amazing was that it tasted every bit as good as any mushroom risotto I've had in a restaurant. I will be making this again and again. Delicious!

davenachfan's picture

Please check this recipe's ingredients, as Parmesan cheese is not vegetarian. It has rennet in it.

Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves

christinacanning's picture
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What a fabulous risotto recipe! I have cooked this a few times now and adore the rich taste the sundried tomatoes add. Would highly recommend trying.

claireconnellan's picture
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Delicious. Always good either on it's own or with fish!

frenchsarah's picture
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Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!

frenchsarah's picture
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Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!

lozacrazycat's picture
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Delicious. The first time I have ever had / made risotto. I used Leeks instead of Onions and also added some chorizo sausage. It was really full of flavour and very filling. I will definitely make risotto again, it was so quick and easy.

cherylreardon's picture
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Made this without the sun dried tomatoes just added a single fresh tomato chopped up. No parsley or parmesan added and although I couldn't test it as I hate mushrooms my family absolutely loved it. Very easy to make and apparently very tasty!

kmilne702's picture
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First time I've made any risotto and this was absolutely delicious.

dhoore's picture
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magnificent!

naughtynurse2614's picture
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This was amazing.my husband who is a meat lover even commented how good this was and tasted like restaurant quality food.will def make again

amber97's picture

Want to do this recipe for my school Food Technology But not allowed to bring in white wine . . . Is it neccassary??

talamhgirl's picture
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Great recipe - very tasty risotto. This was the first time I had made risotto and it was very easy to do. The only problem is that I had to make 2 batches for 5 people as I didn't have a big enough deep pan. If using an AGA this means that the simmering plate lid is up for a long time and AGA loses heat and slows down. Lesson to those with AGAs is get a big enough pan with a lid for risottos, paellas etc. Going to go to the shop and get one, as I will definitely make this again.

twinmammy's picture
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One word ....... Scrumptious! I always thought I didn't like risotto but made it for my fiancé who loves them, it was so EASY to make, and not knowing a great deal about wines and what was a dry White wine I.e Chardonnay or Pinot grigio, I went for sainsburys house dry White wine and that was even quite nice! So result all round!!

jepster's picture
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Wow. Didn't use sundried tomatos and added in celery just after the mushrooms. Will be recommending far and wide!

ruby_buttons's picture

The risotto was really really good! Tasted better than it smelt once the wine had been added! The risotto did start to stick to the pan and go brown during the last stage with the spinach so be careful, I found that I had to keep stirring it at this stage instead of covering it. I found that it didnt even need the 4-5 minutes stated in the recipe, the spinach wilted quicker. Overall though, a great recipe!!!

kilmory's picture
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Forgot to rate it, definitely 5 star.

kilmory's picture
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I made this tonight as we have a glut of spinach in the garden and had everything else in the cupboard and fridge, except that the mushrooms were plain old closed-cup. So, to enhance the mushroom flavour I added soaked dried wild mushrooms and used the soaking water as the base for the vegetable stock. It was great and I'll definitely make it again, perhaps not for a dinner party but certainly for us, and friends staying the weekend.

P.S. Thanks Good Food for so many spinach recipes, we have a lot of it!

jennyhw's picture
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Made this for tea tonight, it was delicious. Will be making again May try with bacon or smoked sausage for a change.

rhudson's picture

This is absolutely lovely - tastes great. I decanted mine to the slow cooker (everything except for the toms, spinach and parmesan) for 1.5 hrs - just fried off the onion / mushrooms placed them in the croc-pot, stirred in the rice / stock and wine and put the lid on - on high setting. I then stirred in the last ingreds for the last 1/2 to 3/4 hr - so in total I made this risotto in a couple of hours 'hands-free' and could attend to my guests with ease. The texture was wonderful - no constant stirring with exactly the same results. Great.

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