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Mushroom and Spinach Risotto
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Meatless Monday: Mushroom and Spinach Risotto

It really is a dish you can make your own: add (frozen mix of) carrots, peas, corn or roasted pumpkin, rocket, bacon. Anything really... and it's ready in less than 30 minutes. Omit the cheese and use margarine for a dairy-free and vegan version.
Servings: 2


For the Mushroom and Spinach Risotto:

  • 4 button mushrooms sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 bay leaves
  • 3/4 cup long grain rice
  • 2 cups cups vegetable stock or 1¾ cups stock + ¼ cup white wine mixed together
  • 2 tbsp finely grated Parmesan, plus extra
  • 25 g baby spinach leaves (large handful)

To serve:

  • freshly ground black pepper, to taste


To prepare the mushrooms:

  • Heat 1 tablespoon olive oil in a small fry pan over medium heat. Add sliced mushrooms and cook for 2 minutes, stirring, or until browned all over. Set aside.

To make the Mushroom and Spinach Risotto:

  • Place butter and 1 tablespoon olive oil in a medium saucepan. Heat over medium high heat until bubbling. Add rice and bay leaves and stir fry in the butter for about 1 minute.
  • At this stage, add a quarter of the stock and bring to a boil. Cook for 4 minutes, stirring.
  • Add half the remaining stock and bring up to a boil again. Reduce heat to a slow simmer and half cover the saucepan with a lid. Cook for a further 5 minutes, stirring from time to time.
  • Add mushrooms and the rest of the stock and simmer down, covered with a lid for another 4 minutes or until all the stock has been absorbed and the rice is tender.
  • Add Parmesan cheese and spinach leaves and mix well.

To serve:

  • Divide risotto between bowls and serve with extra Parmesan cheese and freshly ground black pepper.
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