Mushroom & spinach risotto

Mushroom & spinach risotto

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(178 ratings)

Prep: 50 mins - 55 mins

More effort

Serves 2
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal574
  • fat22g
  • saturates10g
  • carbs70g
  • sugars0g
  • fibre5g
  • protein17g
  • salt1.93g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 140g chestnut mushrooms, sliced
  • 1 fat garlic clove, crushed
  • 140g arborio rice
    Arborio rice

    Arborio rice

    ahh-bore-e-o rice

    The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…

  • 150ml dry white wine
  • 4 sundried tomatoes, chopped
  • 500ml hot vegetable stock
  • 2 tbsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g parmesan or vegetarian alternative, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g fresh young leaf spinach, washed if necessary
  • warm ciabatta and green salad, to serve

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.

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Comments, questions and tips

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foodie64mum
15th Jul, 2019
5.05
Delicious! I followed the recipe to the letter but turned off the heat at step 4, added the spinach and covered the pan for 4-5 minutes before stirring the spinach in.
Harminder Dhak's picture
Harminder Dhak
22nd Jun, 2019
5.05
Good recipe, easy to follow and tasty. For those using stock cubes, I went with 2. Tried making 500ml stock with 1, and didn't pack enough of a flavour punch for me. I suspect each to their own though. Would be easier on mobile version, if amounts used were visible at each step. It would save us swapping between ingredients and method all the time.
Victoria Sandison's picture
Victoria Sandison
1st Jun, 2019
5.05
I've been using BBC Good Food for years and this is the first review I've ever left. Followed the recipe exactly and this is DELICIOUS. The quantities and end result are also perfect for two serves – I see so many unrealistic servings on here; it's really refreshing when a recipe gets it just right. (Four servings... If you're four mice?) Thank you! I'll be making this again and again.
prefab72
25th May, 2019
5.05
Really good comforting warming dish for a rainy night in. Didn't have sundried tomatoes so roasted some fresh ones instead, worked fine. Didn't have parmesan and not fussed about it anyway (as another mentioned it isn't veggie as contains rennet) just as lovely without.
camilla0393
21st Mar, 2019
5.05
Delicious, 1st time rissotto maker and it went down very well!
mattymatty
5th Feb, 2019
I used truffle olive oil. It was DELICIOUS
Tafara Simon's picture
Tafara Simon
20th Jan, 2019
5.05
This was absolutely amazing. Wanted to try something new and mixed it up a bit. I love my greens so i added brocolli and courgette to it. I also had some spring onions, chives and bell pepper. It just so full of heart and lots of texture. loved it
donnavosper
5th Jan, 2019
5.05
Very tasty we just added bacon as my hubby is a big meat fan. Didn’t change anything else! Delicious
Anca Chisster's picture
Anca Chisster
2nd Apr, 2018
4.05
Suggest additional porcini for extra 'omff'. Cheers Jamie you are a legend.
Twinklebum99
3rd May, 2017
5.05
Really enjoyed this. Have never made risotto traditional way so have it ago. Really tasty, didn't change a thing

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