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1. Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
2. Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.
3. Tip in the wine and bubble until it's all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little parmesan if you like.

Per serving

551 kcalories, protein 13.9g, carbohydrate 69.7g, fat 23.2 g, saturated fat 13.3g, fibre 7.4g, salt 1.09 g

Latest comments and suggestions

• Frantic Flapjack

  23 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was really good - very tasty. Also colourful and healthy with the addition of the spinach. Recommended.

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• Joanne

  25 January 2009

  Joanne commented on this recipe

  Don't know what I did but my dish did not look anything like the picture above. I will give it another go before I rate it!

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• Beth

  26 February 2009

  Beth rated and commented on this recipe

  

  Very rich and tasty - wasn't sure if I would like the porcini as I can find them a bit overpowering but they made a wonderful addition to the dish.

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• alison80

  09 March 2009

  alison80 commented on this recipe

  It was lovely, I've tried making risotto's before and they never work out but this one was perfect. Was really tasty!

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• rosi0904

  18 March 2009

  rosi0904 rated and commented on this recipe

  

  i added peas and swapped half the chesnut mushrooms for a whole portabello mushroom and was so tasty. looked a bit like mud pie tho, but that didnt put me or my boyfriend off at all, we gobbled it all down

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• LisaPisa

  06 May 2009

  LisaPisa rated and commented on this recipe

  

  Really enjoyed this risotto - very flavoursome for such a cheap dish. I only used half the quantity of porcini and did not have enough spinach so also added leeks as well as peas as per rosi0904. The sweetness of the peas complemented the earthiness of the other flavours really well. I also only used 110 g of arborio rice and still had enough for dinner for two and leftovers for lunch!

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• martin

  12 May 2009

  martin rated and commented on this recipe

  

  Went down a storm with my partner and I. This recipe taught me how to make a decent risotto and for that I'll always use it as my benchmark. The dried porcini makes this very very rich so if you use the full 25g you may want to forgo the optional parmesan and change chestnuts to buttons or reduce the volume of the former. If you stick to the recipe by the letter I think it might be best served as a small starter/appetizer. You know what they say, too much of a good thing...

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• FlossieB

  18 June 2009

  FlossieB commented on this recipe

  A very easy and tasty recipe indeed - added to my binder to make again. Used frozen spinach which worked well - just needs a little longer to defrost into risotto and mix in but there is no rushing a risotto in any case. Used 25g of Porcini and 250g of closed cup mushrooms as these were what I had already but will try mixed mushrooms next time. Have already recommended to a friend - says it all.

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• locomoloko

  01 October 2009

  locomoloko rated and commented on this recipe

  

  Quite possibly the best risotto I have ever made....and god knows, I've made several attempts and each one turned out too stodgy, unlike this one! Left out porcinis and used chestnut and button mushrooms and added a wee bit of thyme. Delicious

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• steve

  27 October 2009

  steve commented on this recipe

  I wouldn't use this as my benchmark risotto recipie. The established way to begin a risotto is by cooking an onion and garlic in butter/oil for up to 10 minutes. You then add the rice (in this instance it would be the mushrooms at this stage). At the end of the process, stir in some butter and parmaesan for additional flavour and creaminess. Then cover and leave for a couple of minutes for the rice to soak up any excess liquid. Serve!

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Ingredients

• 25g dried porcini
• 50g butter
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 200g chestnut mushrooms , sliced
• 150g risotto rice
• glass white wine
• 750ml vegetable stock , kept simmering
• 100g spinach , washed and chopped
• few shavings parmesan (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 25g dried porcini
• 50g butter
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 200g chestnut mushrooms , sliced
• 150g risotto rice
• glass white wine
• 750ml vegetable stock , kept simmering
• 100g spinach , washed and chopped
• few shavings parmesan (optional)

Per serving

551 kcalories, protein 13.9g, carbohydrate 69.7g, fat 23.2 g, saturated fat 13.3g, fibre 7.4g, salt 1.09 g

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