The BBC Good Food logo
Mushroom & spinach risotto

Mushroom & spinach risotto

By
Rating: 5 out of 5.255 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

Ingredients

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.255 ratings
Advertisement
Advertisement
Advertisement

Sponsored content