Mushroom & spinach risotto

Mushroom & spinach risotto

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(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
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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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kazlouandandy
15th Feb, 2012
Try adding chorizo and 1 star anise as it adds a lovely flavour, delicious!
kirstie_hockham
14th Feb, 2012
Delicious and very easy. Will definitely be making this again!
lawnsmead
28th Jan, 2012
Absolutely delicious. Added a little chicken at the garlic stage and some soaked dried porcini mushrooms. Superb.
docbetty
26th Jan, 2012
5.05
This was my first attempt at risotto and I was amazed by how simple it was. Even more amazing was that it tasted every bit as good as any mushroom risotto I've had in a restaurant. I will be making this again and again. Delicious!
davenachfan
14th Jan, 2012
Please check this recipe's ingredients, as Parmesan cheese is not vegetarian. It has rennet in it. Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves
christinacanning
28th Dec, 2011
5.05
What a fabulous risotto recipe! I have cooked this a few times now and adore the rich taste the sundried tomatoes add. Would highly recommend trying.
Cloiser
26th Dec, 2011
5.05
Delicious. Always good either on it's own or with fish!
frenchsarah
5th Dec, 2011
5.05
Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!
frenchsarah
5th Dec, 2011
5.05
Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!
lozacrazycat
25th Nov, 2011
5.05
Delicious. The first time I have ever had / made risotto. I used Leeks instead of Onions and also added some chorizo sausage. It was really full of flavour and very filling. I will definitely make risotto again, it was so quick and easy.

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