Name: Mushroom & spinach risotto
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Italian
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

Home
Recipes
Mushroom & spinach risotto

Mushroom & spinach risotto

Good Food team

Save recipe

Serves 2

More effort

Prep: 50 mins - 55 mins

A star rating of 4.8 out of 5.325 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green bean salad

A star rating of 4.7 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal574
fat22g
saturates10g
carbs70g
sugars0g
fibre5g
protein17g
salt1.93g

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.

Recipe from Good Food magazine, May 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.325 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now