Mushroom and Spinach Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Soaking time
30 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
484 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom and Spinach Risotto
Description
The recipe begins by gently cooking diced shallots, celery, and crushed garlic in olive oil to develop a fragrant base. Arborio rice is added and toasted briefly with salt and pepper before gradually incorporating homemade vegetable stock along with the soaked dried mushrooms. The slow absorption of liquid while stirring creates the risotto’s creamy texture over about 20-25 minutes.
Fresh spinach is stirred in near the end to wilt slightly, while lemon juice and fresh parsley add brightness that balances the earthy mushrooms. Parmesan cheese adds a finishing touch for depth and umami, though it’s optional for dietary preferences.
Served warm, the risotto combines tender grains with soft vegetables and herbal notes, making a comforting meal or side dish. The texture is creamy yet individual grains remain identifiable, thanks to attentive stirring and gradual liquid addition.
Adjustments included in the notes suggest vegan modifications by omitting cheese, adding creaminess with oat crème fraîche, or mixing in different cheeses and nuts for variation. Adding white wine in place of some stock can also enrich flavor. Consistent stirring and adding stock ladle by ladle are key to success.
Ingredients
- 2 tablespoon olive oil
- 150 g arborio rice used for risotto
- 1 celery diced, rib
- 4 shallot peeled and diced
- 2 garlic crushed, clove
- 30 g dried mushrooms soaked for 30 minutes
- 500 ml vegetable stock homemade
- 0.5 lemon (juice only)
- 4 tablespoon parsley chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
- 60 g spinach
- 20 g parmesan shavings; to serve (optional)
Instructions
- Heat 2 tablespoon Olive oil in a large pan and then add 4 Shallots, 1 Celery rib and 2 Garlic clove and gently cook for 3 minutes.
- Add 150 g Risotto (arborio) rice and 1 pinch Sea salt and ground black pepperStir and cook for 1 minute.
- Add 30 g Dried mushrooms to the pan with a ladle of the 500 ml Homemade vegetable stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
- Add 60 g Spinach.
- Stir in the spinach juice of 0.5 Lemonerve with 4 tablespoon Fresh parsley and 20 g Parmesan on top.
Notes
- Omit Parmesan or use vegetarian alternative to keep the risotto vegan.
- Stir in oat crème fraîche for added creaminess if desired.
- Mix in different cheeses or add pine nuts for texture and flavor variation.
- Replace part of the stock with white wine to enhance the flavor.
- Use brown rice or quinoa as rice alternatives, but note cooking times will differ.
- Constant stirring and gradual addition of stock ensure even cooking and creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 484kcal | 24% |
| Carbohydrates | 91g | 30% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 729mg | 30% |
| Potassium | 714mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 6400IU | 128% |
| Vitamin C | 45.4mg | 50% |
| Calcium | 90mg | 9% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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