Mushroom & spinach risotto

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Recipe by Good Food

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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.

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

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Results 21-39

• Rog

  14 January 2009

  Rog rated and commented on this recipe

  

  Really very good and easy to make.

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• Miss G

  18 January 2009

  Miss G rated and commented on this recipe

  

  Tasty and easy. Will be doing this again.

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• Josephine

  23 January 2009

  Josephine commented on this recipe

  Absolutely delicious and will no doubt become a firm favourite.

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• Karrie

  24 January 2009

  Karrie rated and commented on this recipe

  

  Found this easy to follow and it turned out beautifully.

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• josephvalentine

  25 January 2009

  josephvalentine rated and commented on this recipe

  

  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.

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• josephvalentine

  25 January 2009

  josephvalentine commented on this recipe

  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.

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• josephvalentine

  23 February 2009

  josephvalentine commented on this recipe

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

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• Sheepee

  06 March 2009

  Sheepee rated and commented on this recipe

  

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

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• Chappers

  16 April 2009

  Chappers rated and commented on this recipe

  

  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.

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• Debs

  05 June 2009

  Debs commented on this recipe

  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.

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• DebGascoyne

  11 June 2009

  DebGascoyne commented on this recipe

  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!

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• eurostar

  29 June 2009

  eurostar rated and commented on this recipe

  

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

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• Dawn

  15 July 2009

  Dawn rated and commented on this recipe

  

  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! scrumptious!

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• recipes

  23 July 2009

  recipes rated and commented on this recipe

  

  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.

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• Alex

  18 August 2009

  Alex rated and commented on this recipe

  

  Excellent!

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• Roberta

  09 September 2009

  Roberta rated and commented on this recipe

  

  I just can never have enough from this risotto...my husband always end up asking for more everytime I cook it so I am ending up doubling the ingredients!!! 11 over 10!!!

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• Kernow Cook

  14 September 2009

  Kernow Cook rated and commented on this recipe

  

  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.

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• Seren

  22 October 2009

  Seren rated and commented on this recipe

  

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

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• Lorraine

  05 November 2009

  Lorraine rated and commented on this recipe

  

  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.

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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 , 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 , 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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