Mushroom & spinach risotto

Mushroom & spinach risotto

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(226 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


  • kcal574
  • fat22g
  • saturates10g
  • carbs70g
  • sugars0g
  • fibre5g
  • protein17g
  • salt1.93g
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  • 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 is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, chopped



    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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g parmesan or vegetarian alternative, freshly grated



    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


  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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1st Jun, 2020
This really was delicious! A lovely combination of veg - esp the sun-dried tomatoes which I'd never thought to add to a risotto. We'll definitely be doing this one again :)
23rd May, 2020
Really yummy and very easy! Risotto always seems a lot of effort as it needs a lot of attention, but this is definitely one I'll be showing my daughter so she can do it for herself at Uni.
11th Feb, 2020
I really loved this dish. It was so packed full of flavour, delicious! I had to add more stock like with most rissotto recipes out there and used rice wine vinger instead, and the end result was great. I will make again for sure
Lel Jaques's picture
Lel Jaques
13th Oct, 2019
Amazing recipe, I wasn't sure if I would like this but seriously impressed...Made this for myself and 2 others and all 3 of us was impressed. Large portion amounts, we had it with warm flatbreads. Its so tasty, tasted like a meal I would be served at a really good restaurant. Will definitely be making this again !! 10/10 Didnt make any changes at all to the recipe. Thank you for this great recipe!
4th Sep, 2019
Does the risotto freeze in portions ok?
15th Jul, 2019
Delicious! I followed the recipe to the letter but turned off the heat at step 4, added the spinach and covered the pan for 4-5 minutes before stirring the spinach in.
Harminder Dhak's picture
Harminder Dhak
22nd Jun, 2019
Good recipe, easy to follow and tasty. For those using stock cubes, I went with 2. Tried making 500ml stock with 1, and didn't pack enough of a flavour punch for me. I suspect each to their own though. Would be easier on mobile version, if amounts used were visible at each step. It would save us swapping between ingredients and method all the time.
Victoria Sandison's picture
Victoria Sandison
1st Jun, 2019
I've been using BBC Good Food for years and this is the first review I've ever left. Followed the recipe exactly and this is DELICIOUS. The quantities and end result are also perfect for two serves – I see so many unrealistic servings on here; it's really refreshing when a recipe gets it just right. (Four servings... If you're four mice?) Thank you! I'll be making this again and again.
25th May, 2019
Really good comforting warming dish for a rainy night in. Didn't have sundried tomatoes so roasted some fresh ones instead, worked fine. Didn't have parmesan and not fussed about it anyway (as another mentioned it isn't veggie as contains rennet) just as lovely without.
21st Mar, 2019
Delicious, 1st time rissotto maker and it went down very well!


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