Mushroom & spinach risotto

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• Manthy

  25 November 2009

  Manthy rated this recipe

  

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• Beth769

  11 February 2010

  Beth769 rated this recipe

  

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• Pixieloveheart

  19 March 2010

  Pixieloveheart rated this recipe

  

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• c.mountford

  23 April 2010

  c.mountford rated and commented on this recipe

  

  Delicious! Pinch of nutmeg goes down a treat too!

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• lizzieforbreakfast

  16 May 2010

  lizzieforbreakfast commented on this recipe

  Today I made risotto for the first time ever by following this recipe. I left out the sun dried tomatoes and the Parmesan but threw in some butternut squash just because that's what I had lying around. So easy and so delicious!

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• Aims818

  27 May 2010

  Aims818 rated and commented on this recipe

  

  really really nice! made this for my family and they really liked it! :) the wine went really nice with the taste of the tomatoes! i loved it! would love to make it again!

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• JOMAC

  26 July 2010

  JOMAC rated and commented on this recipe

  

  Yum!

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• Warren

  10 August 2010

  Warren rated and commented on this recipe

  

  Top Marks! Very tasty and satisfying :o)

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• justine

  09 September 2010

  justine rated and commented on this recipe

  

  Yummy!! really tasty and so simple to make (ive never cooked a risotto before) I made it for my partner our 2 kids and my mum and everyone enjoyed, this will definatly be made again : ) I did have to alter the recipe slightly acording to what i had in the cupboards e.g instead of veg stock i used chicken and i left out the spinach and used button mushrooms instead of chestnut, i also added smoked bacon. Only down side was that there was very little of it!!! next time i will need to atleast double up the quantities.

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• Shell

  11 September 2010

  Shell rated and commented on this recipe

  

  Great meal. Easy to prepare and cook and tastes good too!

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• Damogc

  12 September 2010

  Damogc rated and commented on this recipe

  

  Lovely!!!! first attempt at risotto and was very satisfied

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• shaniaxxx

  06 October 2010

  shaniaxxx rated and commented on this recipe

  

  Made this last night for a dinner party - It was absolutely deliicious - I'm really proud of myself for making it!!! Everyone loved it! Will definitely be making it again!! :) :)

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• estherbester

  22 October 2010

  estherbester commented on this recipe

  Yummy!! Easy to make, fool proof!

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• estherbester

  22 October 2010

  estherbester rated this recipe

  

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• Peter747

  17 November 2010

  Peter747 rated this recipe

  

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• irritable

  20 November 2010

  irritable rated and commented on this recipe

  

  Superb. Made slightly larger by pro rating the quantities but otherwise exactly to the recipe. Thoroughly recommended!

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• LisaR12

  25 November 2010

  LisaR12 rated and commented on this recipe

  

  usually we have loads of left overs as we don't like rissotto... but this was yummy and actually wanted more

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• Victoria

  06 January 2011

  Victoria rated and commented on this recipe

  

  Absolutely fab! Big risotto fan and this was lush. Added a bit of tabasco on serving....pepped it up a treat.

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• prom

  21 February 2011

  prom commented on this recipe

  A fabulous dish , done it a couple of times and always a hit

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• Bex

  09 March 2011

  Bex commented on this recipe

  This is absolutely lovely - tastes great. I decanted mine to the slow cooker (everything except for the toms, spinach and parmesan) for 1.5 hrs - just fried off the onion / mushrooms placed them in the croc-pot, stirred in the rice / stock and wine and put the lid on - on high setting. I then stirred in the last ingreds for the last 1/2 to 3/4 hr - so in total I made this risotto in a couple of hours 'hands-free' and could attend to my guests with ease. The texture was wonderful - no constant stirring with exactly the same results. Great.

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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 17.0g, carbohydrate 70.0g, fat 22.0 g, saturated fat 10.0g, fibre 5.0g, salt 1.93 g

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