Mushroom & spinach risotto

Mushroom & spinach risotto

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(118 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

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped
    Onion

    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

    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

    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

    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 (120)

karenlawson's picture
5

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
5

Tasty and easy. Will be doing this again.

hexane's picture
5

Really very good and easy to make.

allygoddyville's picture

yummy very healthy and yummy!!!!! Easy 2 make! =]

deborah_38's picture
5

I love this dish I have cooked it many time for friends and my husband. I think its better than oven baking it as in some recipe's on here the flavour is more intense. Yo can get great satisfaction through stiring in the ingrediants..

Tryit..

jennyheaven's picture
5

This risotto is very tasty and easy to prepare. I made it for a friend who came round for dinner and the next time I invited her she insisted that I make it again. Now that's what I call a success!

zedzoom's picture
5

Superb! And it was so simple to do. I found it hard to believe that the simple ingredients could produce such a flavour!

rutherfordanne's picture
5

Lovely recipe - didn't have parsley or sun dried toms but still tasted fab!

claire241's picture
5

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

emmawemma's picture
4

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
5

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
5

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

delster02's picture
5

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
5

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

poppychops's picture
5

Really nice. I have made this on numerous occassions, but without the spinach.

kjbutche's picture
5

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
5

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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