Mushroom & spinach risotto

Mushroom & spinach risotto

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(124 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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jennykowalczyk
8th Nov, 2012
5.05
My fave veggie dish! The spinach works so well with this, a real winner
annaelizabethwitty
24th Oct, 2012
5.05
First time i've made risotto and it was gorgeous. I added some nearly gone bad butternut squash and a little more wine because I like wine!
louisecaseley
29th Aug, 2012
5.05
This is my favourite risotto! I have made it loads of times and it is delish!
kerryol
25th Aug, 2012
5.05
Easy to make and tastes amazing! Everyone loved it!!
emmafifema
16th Aug, 2012
5.05
Gorgeous! I used closed cup mushrooms and wild mushrooms but it was lush!
honorflanagan
4th Aug, 2012
Tasty. Did not have sundried tomatoes so used fresh cherry toms and no fresh parsley so used fresh dill, which worked surprisingly well. Thanks for suggestion emmewemma, will use the rest as a filling.
schandmann
19th Jul, 2012
5.05
My new favourite risotto. Delicious!
haynab
18th Jul, 2012
5.05
Absolutely lovely risotto, all ingredients combining beautifully; will be making it again very soon! In fact want some more right now...
jaanahede
16th Jul, 2012
5.05
First risotto I have ever made, and absolutely loved it! Very simple, very tasty!
mrdavo
23rd Jun, 2012
5.05
Lovely dish, it really hit the spot there with some garlic bread. It's simple to make, the only extra we added was some wild mushrooms as well as normal ones. Its definitely a dish I will make again and even for friends coming over!!!! 5 stars

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