Mushroom & spinach risotto

Mushroom & spinach risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(127 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bergkamp
1st Apr, 2016
Hi HomeCook14. What did you use instead of white wine?
philyflowerpot's picture
philyflowerpot
26th May, 2014
Made with bacon and chicken stock. So good!!
emmmy
25th May, 2014
5.05
Delicious! Really tasty, filling, wholesome meal. Left out the parsley but didn't affect the taste in any way. I doubled the quantities as there was four of us, and it came out really well and went down a treat. Also used normal mushrooms instead of chestnut and a wee bit of extra garlic. Will definitely be making this again. This would be great for making if you are catering for vegetarians. Thumbs up from everyone!
beng165
16th Apr, 2014
5.05
Excellent, 10/10. No changes needed to the recipe, came out really well.
SianMP
21st Mar, 2014
Very tasty, easy and filling. I made it without the tomatoes (just my preference) and it was still great.
kiwilady
24th Feb, 2014
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
4th Feb, 2014
Very very tasty!! doesn't need salad or ciabatta…will definitely be a regular in our house.
raven
31st Jan, 2014
5.05
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
3rd Jan, 2014
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
26th Nov, 2013
Delicious!, so tasty and creamy we couldn't have enough of it!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.