Mushroom & spinach risotto

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• Hon23

  04 August 2012

  Hon23 commented on this recipe

  Tasty. Did not have sundried tomatoes so used fresh cherry toms and no fresh parsley so used fresh dill, which worked surprisingly well. Thanks for suggestion emmewemma, will use the rest as a filling.

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• emmafifema

  16 August 2012

  emmafifema rated and commented on this recipe

  

  Gorgeous! I used closed cup mushrooms and wild mushrooms but it was lush!

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• Kerryo

  25 August 2012

  Kerryo rated and commented on this recipe

  

  Easy to make and tastes amazing! Everyone loved it!!

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• CaseleyCooks

  29 August 2012

  CaseleyCooks rated and commented on this recipe

  

  This is my favourite risotto! I have made it loads of times and it is delish!

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• giicj

  22 October 2012

  giicj rated this recipe

  

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• Janie A

  23 October 2012

  Janie A rated this recipe

  

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• Miss Witty

  24 October 2012

  Miss Witty rated and commented on this recipe

  

  First time i've made risotto and it was gorgeous. I added some nearly gone bad butternut squash and a little more wine because I like wine!

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• jibbyski

  08 November 2012

  jibbyski rated and commented on this recipe

  

  My fave veggie dish! The spinach works so well with this, a real winner

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• rubseb

  14 November 2012

  rubseb rated and commented on this recipe

  

  Exactly what I like in a risotto. Rich, creamy and filling with some lovely flavours. As I love spinach I tend to double the amount, but in that case it's worth holding back a bit on the stock or the result will end up a bit too watery (because of the added liquid released by the spinach). Also nice when served with some roasted pine seeds sprinkled on top.

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• 1DeadBird

  15 November 2012

  1DeadBird rated and commented on this recipe

  

  This recipe is fantastic. I ended up using a bag of baby spinach rather than young because the bag was the exact size I needed - It ended up delicious. I left out the parsley and I don't think it suffers for it. I found that (like with most risottos) you have to play the timing a little by ear - I had to add about a half cup extra water at the end otherwise the rice would have been too hard but I probably could have had it on a lower heat and been a bit more patient. Haha. I am so looking forward to making it again!

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• lkettle

  16 November 2012

  lkettle rated and commented on this recipe

  

  This is a delicious recipe and feels very luxurious but the butter and the oil are a little unnecessary! I just used a low calorie cooking spray instead. I added a tablespoon of ricotta and a sprinkling of crushed chillis at the end for a bit of a kick and it does need plenty of seasoning. If I made it again I would stick some chopped bacon in with the onion at the start!

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• Yvonne

  21 December 2012

  Yvonne rated and commented on this recipe

  

  The whole family loved this risotto, delicious with a mixed saled and crusty loaf!

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• neera86

  04 February 2013

  neera86 rated and commented on this recipe

  

  Brilliant recipe. Very simple. I make it without the wine as I do not drink alcohol and still tastes lovely!

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• vintageabbie

  18 February 2013

  vintageabbie rated and commented on this recipe

  

  This was an absolutely delicious meal, everything a risotto should be, a real homely italian dish. will be high on the favourites list!

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• Maggie

  03 April 2013

  Maggie rated this recipe

  

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http://www.bbcgoodfood.com/recipes/3245/

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 50 - 55 mins

Vegetarian

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

574 kcalories, protein 17g, carbohydrate 70g, fat 22 g, saturated fat 10g, fibre 5g, salt 1.93 g

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