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Mushroom & spinach risotto

Mushroom & spinach risotto

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  • Preparation and cooking time
    • Prep: -
  • More effort
  • Serves 2

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

  • Vegetarian
Nutrition:
NutrientUnit
kcal574
fat22g
saturates10g
carbs70g
sugars0g
fibre5g
protein17g
salt1.93g
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Ingredients

  • 1 tbsp olive oil
  • 25g butter
  • 1 onion, chopped
  • 140g chestnut mushrooms, sliced
  • 1 fat garlic clove, crushed
  • 140g arborio rice
  • 150ml dry white wine
  • 4 sundried tomatoes, chopped
  • 500ml hot vegetable stock
  • 2 tbsp chopped fresh parsley
  • 25g parmesan or vegetarian alternative, freshly grated
  • 100g fresh young leaf spinach, washed if necessary
  • warm ciabatta and green salad, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2002

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A star rating of 4.8 out of 5.261 ratings
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