Porcini & spinach risotto

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• 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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• Fluffy

  14 February 2010

  Fluffy rated this recipe

  

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• Sunci

  31 May 2010

  Sunci rated and commented on this recipe

  

  I love porcini, so I had very-very high expectations from this recipe. Though somehow it took me nearly an hour to prepare the whole meal, it was all worth the effort. Delicious. Can't wait to make it again.

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• Rak

  06 July 2010

  Rak rated and commented on this recipe

  

  Never made risotto before, so slightly apprehensive. Great inexspensive meal for the whole family. Throughly enjoyed by everyone, only thing I'd change were portions and add more ingredients as there wasn't enough for people with a decent appetite!!

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• Claire

  18 August 2010

  Claire rated and commented on this recipe

  

  Really tasty, also cooked some chicken to go on top as the other half has to have meat with every meal! lol!

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• Lesley-Ann

  25 August 2010

  Lesley-Ann commented on this recipe

  Loved this dish and so did my other half. I added some chicken to it and according to the other half it is the best thing i have ever made!! This will now have to be a regular meal.

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• Tiffanie

  10 January 2011

  Tiffanie rated and commented on this recipe

  

  Wasn't a fan of this at all; It looked awful and stodgy and the taste wasn't much better - quite bland as well. First recipe on here that I haven't liked and I've tried a lot.

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• chri55i

  15 April 2011

  chri55i rated and commented on this recipe

  

  This is gorgeous - thumbs up from me, le bf and my flatmate who stole it all when I intended on using for leftovers!

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• Denise

  26 February 2012

  Denise rated and commented on this recipe

  

  Was lovely. I used asparagus tips instead of spinach, and added crispy pancetta strips and some thyme. I also mixed in more butter and some grated parmesan before serving - yummy!

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• Nat

  19 March 2012

  Nat rated and commented on this recipe

  

  Loved this. Made it using leftover closed cup and oyster mushrooms instead of porcini and chestnut and added an extra knob of butter at the end. Could have done with some thyme, but went down really well with everyone regardless. Normally my risottos come out quite stodgy, but this was perfect. Will definitely be making it again.

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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 (or vegetarian alternative), optional

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian

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 (or vegetarian alternative), 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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