Mushroom & spinach risotto

Mushroom & spinach risotto

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(99 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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rutherfordanne's picture
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Lovely recipe - didn't have parsley or sun dried toms but still tasted fab!

claire241's picture
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Absolutely loved this, it was very easy to make and so tasty. Would definately make it again.

emmawemma's picture
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Very nice dish although had to add more stock as rice took longer than expected to cook. Used the rice to stuff pepper halves, with cheese sprinkled on the top.

sarahlapetite's picture

Gorgeous! i've only tried to make risotto once before and it was a disaster. This was easy and so tastey!

poppetxxx's picture
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Wow!!! Yum yum yum, restaurant quality and incredibly easy. I'll make this again and again and it's an easy alternative for an impressive dinner for entertaining if you want minimum hassle. I didn't have any parsley and it was superb without.

jmbooker's picture
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This is fantastic. Easy to make and very tasty! We often add chicken or turkey meat at the end.

delster02's picture
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Amazing and very easy. I added beef tomato and broccoli too, which added to the colour.

laragail's picture

Never made risotto before, absolutely lovely!

barb25's picture
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This was really nice, and simple to make, my fiance absolutely loved it (and dishes without meat are NOT his thing).

poppychops's picture
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Really nice. I have made this on numerous occassions, but without the spinach.

kjbutche's picture
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Very nice. It's easy to make, you just need to keep an eye on it (as is required when cooking risottos this way). Double up the quantities and get some friends over.

ekomalty's picture
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Excellent dish. Easy to make and ingedient simple. Husband thought it was superb and as good as you would get in any good restaurant

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