Mushroom & spinach risotto

Mushroom & spinach risotto

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(96 ratings)

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Cooking time

Prep: 50 mins - 55 mins

Skill level

Moderately easy

Servings

Serves 2

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
574
protein
17g
carbs
70g
fat
22g
saturates
10g
fibre
5g
sugar
0g
salt
1.93g

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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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.

Recipe from Good Food magazine, May 2002

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Comments

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SianMP's picture

Very tasty, easy and filling. I made it without the tomatoes (just my preference) and it was still great.

kiwilady's picture

Made this dish. Was easy to make and followed the instructions fully. It was OK but it tasted really salty and I'm not sure why? I did season with pepper but not salt.

vickithomas's picture

Very very tasty!! doesn't need salad or ciabatta…will definitely be a regular in our house.

raven's picture
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I was surprised how tasty this risotto is - I did cheat and add some pancetta and used a meat stock to please the meat loving husband, but think it would be equally good without it. It is quite substantial especially if you use the large mushrooms. I used sun blushed tomatoes and about twice as many as in the recipe.

hildebn's picture

I've made this four times now and it turns out incredibly tasty every single time. My fridge was quite empty yesterday so I made it without the spinach and parsley and I substituted white wine with white wine vinegar and water (1:1) and it still tasted delicious. If you want some meat in it you can add some bacon.

denidax's picture

Delicious!, so tasty and creamy we couldn't have enough of it!

Helsg111's picture

Oh my God...this recipe is to die for.

neszter's picture

Lovely dish turned around bfs opinion about risottos! It is one of the favourites now!

joss87's picture
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Lovely dish - has become a favourite and regularly requested by the boyfriend. Really simple and easy to follow. I've been asked for the recipe several times so it must be good!

riazza11's picture

Beautiful, and even the harsh critiv of a boyfriend enjoed it, I over did it with the parmasan though so would warn people not to do the same, and i added less sundried tomatoes as im not a big fan

hayward795's picture
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Family Really enjoyed this, didn't put tomatoes in it as I didn't have any. It was so yummy and I am not usually a fan of risotto and always seem to mess it up when I make it but this was really simple and cooked it perfectly.

renicek's picture
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Lovely dish! I swapped out the sundried tomatoes for fresh cherry tomatoes and added them at the end so they were just heated but still nice and plump. Will definitely be a regular dish in our household!

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

neera86's picture
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Brilliant recipe. Very simple. I make it without the wine as I do not drink alcohol and still tastes lovely!

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

bubbes99's picture
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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!

emur9065's picture
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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!

rubseb's picture
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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.

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

annaelizabethwitty's picture
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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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