Mushroom & spinach risotto

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• Ali

  07 May 2011

  Ali rated this recipe

  

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• jennys food

  16 May 2011

  jennys food rated and commented on this recipe

  

  Made this for tea tonight, it was delicious. Will be making again May try with bacon or smoked sausage for a change.

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• Joyce

  03 July 2011

  Joyce commented on this recipe

  I made this tonight as we have a glut of spinach in the garden and had everything else in the cupboard and fridge, except that the mushrooms were plain old closed-cup. So, to enhance the mushroom flavour I added soaked dried wild mushrooms and used the soaking water as the base for the vegetable stock. It was great and I'll definitely make it again, perhaps not for a dinner party but certainly for us, and friends staying the weekend. P.S. Thanks Good Food for so many spinach recipes, we have a lot of it!

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• Joyce

  03 July 2011

  Joyce rated and commented on this recipe

  

  Forgot to rate it, definitely 5 star.

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• RubyButtons

  03 August 2011

  RubyButtons commented on this recipe

  The risotto was really really good! Tasted better than it smelt once the wine had been added! The risotto did start to stick to the pan and go brown during the last stage with the spinach so be careful, I found that I had to keep stirring it at this stage instead of covering it. I found that it didnt even need the 4-5 minutes stated in the recipe, the spinach wilted quicker. Overall though, a great recipe!!!

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• Jepster

  08 August 2011

  Jepster rated and commented on this recipe

  

  Wow. Didn't use sundried tomatos and added in celery just after the mushrooms. Will be recommending far and wide!

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• TwinMammy

  16 August 2011

  TwinMammy rated and commented on this recipe

  

  One word ....... Scrumptious! I always thought I didn't like risotto but made it for my fiancé who loves them, it was so EASY to make, and not knowing a great deal about wines and what was a dry White wine I.e Chardonnay or Pinot grigio, I went for sainsburys house dry White wine and that was even quite nice! So result all round!!

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• Delicious

  22 August 2011

  Delicious rated this recipe

  

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• Talamhgirl

  31 August 2011

  Talamhgirl rated and commented on this recipe

  

  Great recipe - very tasty risotto. This was the first time I had made risotto and it was very easy to do. The only problem is that I had to make 2 batches for 5 people as I didn't have a big enough deep pan. If using an AGA this means that the simmering plate lid is up for a long time and AGA loses heat and slows down. Lesson to those with AGAs is get a big enough pan with a lid for risottos, paellas etc. Going to go to the shop and get one, as I will definitely make this again.

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• Amber97

  07 September 2011

  Amber97 commented on this recipe

  Want to do this recipe for my school Food Technology But not allowed to bring in white wine . . . Is it neccassary??

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• sammybee

  01 October 2011

  sammybee rated and commented on this recipe

  

  This was amazing.my husband who is a meat lover even commented how good this was and tasted like restaurant quality food.will def make again

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• D'hoore

  12 October 2011

  D'hoore rated and commented on this recipe

  

  magnificent!

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• Kirsty M

  02 November 2011

  Kirsty M rated and commented on this recipe

  

  First time I've made any risotto and this was absolutely delicious.

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• CherylReardon

  16 November 2011

  CherylReardon rated and commented on this recipe

  

  Made this without the sun dried tomatoes just added a single fresh tomato chopped up. No parsley or parmesan added and although I couldn't test it as I hate mushrooms my family absolutely loved it. Very easy to make and apparently very tasty!

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• LozBott

  25 November 2011

  LozBott rated and commented on this recipe

  

  Delicious. The first time I have ever had / made risotto. I used Leeks instead of Onions and also added some chorizo sausage. It was really full of flavour and very filling. I will definitely make risotto again, it was so quick and easy.

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• FrenchSarah

  05 December 2011

  FrenchSarah commented on this recipe

  Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!

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• FrenchSarah

  05 December 2011

  FrenchSarah rated and commented on this recipe

  

  Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!

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• Claire O'M

  26 December 2011

  Claire O'M rated and commented on this recipe

  

  Delicious. Always good either on it's own or with fish!

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• CSiouxsieC

  28 December 2011

  CSiouxsieC rated and commented on this recipe

  

  What a fabulous risotto recipe! I have cooked this a few times now and adore the rich taste the sundried tomatoes add. Would highly recommend trying.

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• davenachfan

  14 January 2012

  davenachfan commented on this recipe

  Please check this recipe's ingredients, as Parmesan cheese is not vegetarian. It has rennet in it. Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves

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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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