Porcini Mushroom Risotto Recipe with Spinach

Wild mushroom and spinach risotto

  • serves 2
  • Easy

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


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

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



  • dried porcini 25g
  • butter 50g
  • onion 1 small, finely chopped
  • garlic 1 clove, crushed
  • chestnut mushrooms 200g, sliced
  • risotto rice 150g
  • white wine a glass
  • vegetable stock 750ml, kept simmering
  • spinach 100g, washed and chopped
  • parmesan few shavings (optional)


  • 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...

Bolognese Risotto Recipe

Nutritional Information

  • Kcals 551
  • Fat 23.2g
  • Saturates 13.3g
  • Carbs 69.7g
  • Fibre 7.4g
  • Protein 13.9g
  • Salt 1.09g