Mushroom & spinach risotto

Mushroom & spinach risotto

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(198 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


  • kcal574
  • fat22g
  • saturates10g
  • carbs70g
  • sugars0g
  • fibre5g
  • protein17g
  • salt1.93g
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  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped



    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



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

  • 25g parmesan or vegetarian alternative, freshly grated



    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


  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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Anca Chisster's picture
Anca Chisster
2nd Apr, 2018
Suggest additional porcini for extra 'omff'. Cheers Jamie you are a legend.
3rd May, 2017
Really enjoyed this. Have never made risotto traditional way so have it ago. Really tasty, didn't change a thing
19th Apr, 2017
I loved it. I followed the recipe exactly apart from adjusting cooking times a bit and adding a mushroom-flavoured stock cube (you can get them in Polish shops). Really flavoursome and comforting. Will definitely be coming back to this recipe.
22nd Feb, 2017
I made this tonight for the first time. I followed the recipe to the letter. It was absolutely delicious. So tasty. I will definitely be making this again.
1st Dec, 2016
This by far was the best Mushroom Risotto I've made and tasted!! A great recipe packed full of flavour and extremely satisfying! After stirring the rice you certainly don't a visit to the gym! Lol 5*
18th Nov, 2016
A wonderful weekday family meal! Relatively quick and easy to make (I'd never made a risotto so was a tad apprehensive!) and makes more than the suggested number of servings! Grandad had a third helping - need I say more??!?! Would definitely recommend this recipe to anyone!
dave6376's picture
7th Nov, 2016
Great recipe but don't underestimate how substantial it is. The next time I make it I'll forget about the ciabatta and probably serve it with a more Mediterranean salad - olives, roasted peppers, chopped herbs etc.
3rd Aug, 2016
This is a great risotto. For added flavour, I fry some cut up smoky bacon pieces to begin with. This means very little other oil/fat is needed for the rest of the recipe.
12th Jul, 2016
Really tasty! No need for meat. Generous portions.
16th May, 2016
I love this recipe! Tried it for the first time last night, doubled the recipe and used cheap cider instead of wine (I always sub wine for cider when cooking) but was otherwise faithful to the recipe. I was surprised by just how tasty it was! It's become a fast favourite and we'll definitely do it again.


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