Mushroom & spinach risotto

Mushroom & spinach risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(205 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th May, 2016
I love this recipe! Tried it for the first time last night, doubled the recipe and used cheap cider instead of wine (I always sub wine for cider when cooking) but was otherwise faithful to the recipe. I was surprised by just how tasty it was! It's become a fast favourite and we'll definitely do it again.
8th Feb, 2015
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.
1st Apr, 2016
Hi HomeCook14. What did you use instead of white wine?
philyflowerpot's picture
26th May, 2014
Made with bacon and chicken stock. So good!!
25th May, 2014
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!
16th Apr, 2014
Excellent, 10/10. No changes needed to the recipe, came out really well.
21st Mar, 2014
Very tasty, easy and filling. I made it without the tomatoes (just my preference) and it was still great.
24th Feb, 2014
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.
4th Feb, 2014
Very very tasty!! doesn't need salad or ciabatta…will definitely be a regular in our house.
31st Jan, 2014
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?