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)

cmountford's picture

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

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

One of my favourite risotto recipes, have made this a few times now.

kernowcook's picture

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

I just can never have enough from this 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


dylanski's picture

I love the classic mushroom risotto, so thought I'd give this a try. Really nice flavour, relatively easy, the tomatoes really worked, although I don't think the spinach added much other than colour.

hurdygurdygirl's picture

Very easy to make and tasted really good. The second time I made it I doubled the ingredients for 4 portions - just forgot it would take longer to cook!

eurostarke's picture

Delicious. I added some fresh thyme and rosemary iso the parsley.

gascoyne_d's picture

This was a great meal for veggies or meat lovers alike! Everyone I have cooked it for has really enjoyed it and there have never been complaints about the lack of meat! Lovely!

deb007's picture

Loved it. Didn't add the wine as hubby had drunk it (don't get me started) but the flavours were excellent and as good, if not better, than you get in a restaurant. Will definately make again.

abby222's picture

Loved this. My husband is a complete carnivore but there were no complaints about the lack of meat in this dish. I didn't use the parsley, still tasted great.

cheriepope1's picture

This was a great recipe, didn't use the tomato and it still tasted excellent.

josephvalentine's picture

i didnt use the tomato. i didnt use any wine.
i added some cream at the end and i doubled the portions.
very good.

josephvalentine's picture

I just made this and its very tasty. I didn't have all the ingredients such as wine and tomato but I am very satisfied with the result and will do it again in bulk for a cheap easy dinner for the house.

josephvalentine's picture

I just made this and its very tasty. I didn't have all the ingredients such as wine and tomato but I am very satisfied with the result and will do it again in bulk for a cheap easy dinner for the house.

karenlawson's picture

Found this easy to follow and it turned out beautifully.

lemur58's picture

Absolutely delicious and will no doubt become a firm favourite.

littlemissmaccas's picture

Tasty and easy. Will be doing this again.


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