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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hastychef's picture

A fabulous dish , done it a couple of times and always a hit

victoriajgill's picture
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Absolutely fab! Big risotto fan and this was lush. Added a bit of tabasco on serving....pepped it up a treat.

lisar12's picture
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usually we have loads of left overs as we don't like rissotto... but this was yummy and actually wanted more

irritable's picture
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Superb. Made slightly larger by pro rating the quantities but otherwise exactly to the recipe. Thoroughly recommended!

estherbester1980's picture
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Yummy!! Easy to make, fool proof!

samar1's picture
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Made this last night for a dinner party - It was absolutely deliicious - I'm really proud of myself for making it!!! Everyone loved it! Will definitely be making it again!! :) :)

damogc's picture
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Lovely!!!! first attempt at risotto and was very satisfied

shellsaunders's picture
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Great meal. Easy to prepare and cook and tastes good too!

yodarita's picture
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Yummy!! really tasty and so simple to make (ive never cooked a risotto before)

I made it for my partner our 2 kids and my mum and everyone enjoyed, this will definatly be made again : )

I did have to alter the recipe slightly acording to what i had in the cupboards e.g instead of veg stock i used chicken and i left out the spinach and used button mushrooms instead of chestnut, i also added smoked bacon.

Only down side was that there was very little of it!!! next time i will need to atleast double up the quantities.

warren07's picture
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Top Marks! Very tasty and satisfying :o)

jomac1982's picture
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Yum!

aims818's picture
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really really nice! made this for my family and they really liked it! :)
the wine went really nice with the taste of the tomatoes!
i loved it! would love to make it again!

lizzieforbreakfast's picture

Today I made risotto for the first time ever by following this recipe.

I left out the sun dried tomatoes and the Parmesan but threw in some butternut squash just because that's what I had lying around.

So easy and so delicious!

cmountford's picture
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Delicious! Pinch of nutmeg goes down a treat too!

ncaffrey's picture

Great recipe - so easy to follow steps and yummy result! Added bacon and omitted the wilted spinach - served with a rocket salad - delicious. Will be making this again and again.....

elleme's picture
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I have only cooked a risotto about once before which turned out badly, but I found the instructions for this recipe very clear and the results were delicious. I 'lightened' it slightly by omitting the butter and using 20g of parmesan, and I left out the sundried tomatoes because I didn't have any in the cupboard. I was very pleased with the dish and would definitely cook it again.

By the way it isn't technically vegetarian with normal parmesan because of the rennet used, but it's possible to buy substitutes that are veggie - perhaps that should be added to the notes.

dcoleman's picture
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One of my favourite risotto recipes, have made this a few times now.

kernowcook's picture
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Beautiful. Tasty. A winner. Made with a mix of 6 wild mushrooms we'd collected and used sorrel from the hedgerows instead of the spinach. Needed an extra 100mls of wine as dried up towards the end of cooking. Will use this basic reciepe in the future.

camrob79's picture
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I just can never have enough from this risotto...my husband always end up asking for more everytime I cook it so I am ending up doubling the ingredients!!! 11 over 10!!!

alexlindner's picture
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Excellent!

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