Mushroom & spinach risotto

Mushroom & spinach risotto

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(108 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

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

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 (116)

jepster's picture
5

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
5

Forgot to rate it, definitely 5 star.

kilmory's picture
5

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
5

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.

hastychef's picture

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

victoriajgill's picture
5

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

lisar12's picture
5

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

irritable's picture
5

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

estherbester1980's picture
5

Yummy!! Easy to make, fool proof!

samar1's picture
5

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
5

Lovely!!!! first attempt at risotto and was very satisfied

shellsaunders's picture
3

Great meal. Easy to prepare and cook and tastes good too!

yodarita's picture
4

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
5

Top Marks! Very tasty and satisfying :o)

aims818's picture
4

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
5

Delicious! Pinch of nutmeg goes down a treat too!

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