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Wild mushroom and spinach risotto

Porcini Mushroom Risotto Recipe with Spinach

Wild mushroom and spinach risotto

Name: Wild mushroom and spinach risotto
Total time: 30 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 25g dried porcini; 50g butter; 1 small onion finely chopped; 1 clove garlic crushed; 200g chestnut mushrooms sliced; 150g risotto rice; a glass white wine; 750ml vegetable stock kept simmering; 100g spinach washed and chopped; few shavings (optional) parmesan

Janine Ratcliffe

Published: December 19, 2014 at 2:29 PM

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Serves 2

Easy

Total time: 30 mins

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Dried porcini mushrooms are a really useful ingredient to keep in your store cupboard. Added to this creamy risotto with fresh mushrooms and spinach they give a deeply savoury concentrated flavour. A smart quick supper for 2

Vegetarian

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Alternatives

Complete the dish

Try this wild mushroom risotto then check out more risotto recipes, such as our classic vegetarian risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

25g dried porcini
50g butter
1 small onion

finely chopped
1 clove garlic

crushed
200g chestnut mushrooms

sliced
150g risotto rice
a glass white wine
750ml vegetable stock

kept simmering
100g spinach

washed and chopped
few shavings (optional) parmesan

Nutrition: per serving

kcal551
fat23.2g
saturates13.3g
carbs69.7g
fibre7.4g
protein13.9g
salt1.09g

Method

step 1

Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
step 2

Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.
step 3

Tip in the wine and bubble until it’s all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little parmesan if you like.

Check out more of our risotto recipes...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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