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Mushroom & spinach risotto

Mushroom & spinach risotto

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(106 ratings)

Prep: 50 mins - 55 mins

Moderately easy

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

    ol-iv oyl

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

  • 25g 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

    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

    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 tomato, chopped
  • 500ml hot vegetable stock
  • 2 tbsp chopped fresh 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

    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

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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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Comments (114)

HomeCook14's picture

Made this today without any white wine. Was delicious.

I will definitely make it again but with much less butter. I feel that the recipe calls for way too much of that.

bergkamp's picture

Hi HomeCook14. What did you use instead of white wine?

philyflowerpot's picture

Made with bacon and chicken stock. So good!!

emmmy's picture
5

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's picture
5

Excellent, 10/10. No changes needed to the recipe, came out really well.

SianMP's picture

Very tasty, easy and filling. I made it without the tomatoes (just my preference) and it was still great.

kiwilady's picture

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's picture

Very very tasty!! doesn't need salad or ciabatta…will definitely be a regular in our house.

raven's picture
5

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's picture

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's picture

Delicious!, so tasty and creamy we couldn't have enough of it!

Helsg111's picture

Oh my God...this recipe is to die for.

neszter's picture

Lovely dish turned around bfs opinion about risottos! It is one of the favourites now!

joss87's picture
5

Lovely dish - has become a favourite and regularly requested by the boyfriend. Really simple and easy to follow. I've been asked for the recipe several times so it must be good!

riazza11's picture

Beautiful, and even the harsh critiv of a boyfriend enjoed it, I over did it with the parmasan though so would warn people not to do the same, and i added less sundried tomatoes as im not a big fan

hayward795's picture
5

Family Really enjoyed this, didn't put tomatoes in it as I didn't have any. It was so yummy and I am not usually a fan of risotto and always seem to mess it up when I make it but this was really simple and cooked it perfectly.

renicek's picture
5

Lovely dish! I swapped out the sundried tomatoes for fresh cherry tomatoes and added them at the end so they were just heated but still nice and plump. Will definitely be a regular dish in our household!

vintageabbie's picture
5

This was an absolutely delicious meal, everything a risotto should be, a real homely italian dish. will be high on the favourites list!

neera86's picture
5

Brilliant recipe. Very simple. I make it without the wine as I do not drink alcohol and still tastes lovely!

yvonnebell's picture
5

The whole family loved this risotto, delicious with a mixed saled and crusty loaf!

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