Mushroom Risotto with Spinach

Mushroom Risotto with Spinach


2 people made this

I love risotto and see lots of crazy flavours out there, but always come back to this simple mushroom risotto recipe with spinach.

ApplePie Victoria, Australia

Serves: 4 

  • 4 cups (1 litre) chicken stock
  • 2 tablespoons olive oil
  • 50g butter
  • 1 onion, diced
  • 2 cups (400g) arborio rice, washed
  • 1/2 cup (125ml) white wine
  • 4 cups (300g) button mushrooms, sliced
  • large handful (100g) baby spinach, cleaned and sliced
  • 30g Parmesan cheese, grated
  • salt and pepper, to taste

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. In a saucepan, warm the chicken stock on a low heat.
  2. In another larger saucepan heat the olive oil and butter then saute the onion until softened.
  3. Add the rice and stir to coat. Once the rice has turned a pale golden colour add white wine, stirring continuously until absorbed. Add half the mushroom and stir through.
  4. Add a ladle of chicken stock to the rice stirring continuously until absorbed. Repeat adding a ladle of chicken stock at a time until the liquid is absorbed.
  5. When the rice is almost done stir in the remain mushrooms, spinach, cheese, salt and pepper.

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Reviews (1)


Very tasty and enjoyed by whole family. I added a mushroom stock cube for a little extra flavour. Recommended! - 14 Nov 2015

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