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Dinner recipe

Creamy Mushroom Spinach Risotto with Parmesan

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Creamy risotto with mushrooms, spinach, and parmesan.

Start planningStart cookingIngredients
50 min590 kcal4 base servingsComfortingFamily FriendlyShareable
ContainsMilk
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Recipe and nutrition estimates

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Focus ingredients: mushroom, spinach, rice

Dietary fit: Vegetarian, Gluten-free, Lower Sugar

Serving tip: Keep the stock warm so the rice cooks evenly and stays silky.

Mushroom Spinach Risotto plated and ready to serve.

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Ingredients

What you need

  • 300g arborio rice
  • 250g mushrooms
  • 120g spinach
  • 60g parmesan
  • 900ml vegetable stock
  • 1 tbsp olive oil

You'll also need

saucepan, wide frying pan, ladle

Method

Step by step

Up to 8 clear steps
  1. Mushroom Spinach Risotto cooking step 1: Warm the stock.
    Step 1

    Warm the stock

    Pour the vegetable stock into a saucepan and keep it at a gentle simmer. Slice the mushrooms and roughly chop the spinach if needed. Hold back extra salt and black pepper until the final taste check.

    6 min
  2. Mushroom Spinach Risotto cooking step 2: Brown the mushrooms.
    Step 2

    Brown the mushrooms

    Heat 1 tbsp oil in a wide pan over a medium-high heat. Fry the mushrooms for 5 to 6 minutes until browned and any liquid has cooked off.

    6 min
  3. Mushroom Spinach Risotto cooking step 3: Toast the rice.
    Step 3

    Toast the rice

    Stir in the arborio rice for 1 minute until the grains look glossy and lightly translucent at the edges.

    1 min
  4. Mushroom Spinach Risotto cooking step 4: Add stock gradually.
    Step 4

    Add stock gradually

    Add the hot stock a ladleful at a time for 18 to 20 minutes, stirring often and waiting until each ladleful is mostly absorbed before adding the next.

    20 min
  5. Mushroom Spinach Risotto cooking step 5: Finish creamy.
    Step 5

    Finish creamy

    Stir through the spinach and parmesan for 2 minutes until the spinach wilts and the risotto is loose, glossy, and spoonable.

    2 min
  6. Mushroom Spinach Risotto cooking step 6: Serve immediately.
    Step 6

    Serve immediately

    Taste and adjust with black pepper. Spoon into bowls straight away; risotto should spread slightly rather than sit in a mound.

    2 min