Mushroom & spinach risotto

Mushroom & spinach risotto

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(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
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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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3rd Jan, 2014
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.
26th Nov, 2013
Delicious!, so tasty and creamy we couldn't have enough of it!
25th Nov, 2013
Oh my God...this recipe is to die for.
21st Oct, 2013
Lovely dish turned around bfs opinion about risottos! It is one of the favourites now!
13th Aug, 2013
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!
29th Jul, 2013
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
10th Jun, 2013
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.
29th May, 2013
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
18th Feb, 2013
This was an absolutely delicious meal, everything a risotto should be, a real homely italian dish. will be high on the favourites list!
4th Feb, 2013
Brilliant recipe. Very simple. I make it without the wine as I do not drink alcohol and still tastes lovely!


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