Go Back
–+ servings
Mushroom and Spinach Risotto in a white bowl next to a blue towel.
Print Recipe
5 from 19 votes

Mushroom and Spinach Risotto

Mushroom and Spinach Risotto is hearty cold weather comfort food at its best. An easy weeknight meal, but special enough for date night too.
Prep Time5 minutes
Cook Time25 minutes
Soaking time30 minutes
Total Time1 hour
Diet: Gluten Free, Vegan
Allergen: Celery
Servings: 2 servings
Calories: 484kcal
Author: Dannii Martin

Ingredients

  • 2 tablespoon Olive oil
  • 150 g Risotto (arborio) rice
  • 1 Celery rib  diced
  • 4 Shallots peeled and diced
  • 2 Garlic clove crushed
  • 30 g Dried mushrooms soaked for 30 minutes
  • 500 ml Homemade vegetable stock
  • 0.5 Lemon (juice only)
  • 4 tablespoon Fresh parsley chopped
  • 1 pinch Sea salt and ground black pepper
  • 60 g Spinach
  • 20 g Parmesan shavings; to serve (optional)
UK Metric Measures - US Customary Measures

Instructions

  • Heat 2 tablespoon Olive oil in a large pan and then add 4 Shallots, 1 Celery rib and 2 Garlic clove and gently cook for 3 minutes.
  • Add 150 g Risotto (arborio) rice and 1 pinch Sea salt and ground black pepperStir and cook for 1 minute.
  • Add 30 g Dried mushrooms to the pan with a ladle of the 500 ml Homemade vegetable stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
  • Add 60 g Spinach.
  • Stir in the spinach juice of 0.5 Lemonerve with 4 tablespoon Fresh parsley and 20 g Parmesan on top.

Notes

  • Keep this mushroom and spinach risotto vegan by skipping the Parmesan or using a vegetarian alternative. You could also stir through some oat creme fraiche to add a bit of creaminess.
  • This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe. Stilton also goes really well in a mushroom risotto.
  • Add a sprinkling of pine nuts before serving for some extra texture.
  • Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
  • Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
  • You can add some white wine to this dish to give it some more flavour. Simply swap 100ml of the stock for a good quality white wine.
  • The trick to a good risotto is adding a little stock at a time.
  • Keep stirring the risotto so the rice cooks evenly.

Nutrition

Serving: 1portion | Calories: 484kcal | Carbohydrates: 91g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 714mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6400IU | Vitamin C: 45.4mg | Calcium: 90mg | Iron: 2.3mg

See this recipe on the site by scanning this QR code:

QR Code