Spinach & Seasonal Mushroom Risotto Recipe

Name: Spinach & Seasonal Mushroom Risotto Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 2 serving
Ingredients: 200 grams arborio rice; 150 grams seasonal mushrooms; 1 onion; 2 handfuls spinach leaves; 1 clove garlic; 1 tablespoon Parmesan Cheese; 40 grams butter; 1.5 litres stock; 1 tablespoon olive oil; 1 teaspoon chilli flakes

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
45 mins
Servings
2
Calories
520 kcal
Course
Main Course
Cuisine
Italian

Spinach & Seasonal Mushroom Risotto Recipe

Griffin Roy

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This mushroom & spinach risotto recipe makes use of seasonal mushrooms. But you can easily use your own favourite wild mushrooms - or even shop-bought ones.

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Ingredients

Servings

200 grams arborio rice (or Turkish Baldo rice)
150 grams seasonal mushrooms (cleaned & roughly chopped)
1 onion (peeled & finely chopped)
2 handfuls spinach leaves (washed & roughly chopped)
1 clove garlic (peeled & finely chopped)
1 tablespoon Parmesan Cheese (finely grated)
40 grams butter
1.5 litres stock (chicken or vegetable)
1 tablespoon olive oil (to serve - optional)
1 teaspoon chilli flakes (to serve - optional)

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Instructions

First of all, in a large saucepan, bring your stock to the boil and then leave to simmer on a low heat.
In a separate saucepan, melt half the butter over a medium heat and add the onion.
Fry your onion gently for a couple of minutes until it starts to sweat.
Now add your garlic and continue to cook for 2 more minutes.
Once the onion has started to soften, add your rice to the pan along with a pinch of salt and stir to coat the grains in the onion and butter mix.
Now add your mushrooms, mix with the rice and gently stir for a minute.
Take a ladleful of stock, add it to the mushrooms and rice and stir gently with a wooden spoon until the liquid has almost evaporated.
Now take another ladleful of stock and repeat the process, stirring gently until the liquid evaporates.
Continue to add stock, one ladleful at a time, and stirring until it almost evaporates.
Keep doing a taste test and when your rice is al dente and you have an oozy sauce, your risotto is cooked.
Remove the risotto from the heat, add the other half of the butter and your parmesan cheese then stir into the rice.
Now add your spinach leaves, place a lid on the pan and leave to stand for 5 minutes.
After 5 minutes, remove the lid, stir in the wilted spinach and serve.
If you like, add a drizzle of olive oil and sprinkle with chilli flakes before eating.

Notes

Risotto is traditionally made with starchy Italian Arborio rice. In Turkey, the rice is starchy so we use Baldo pirinç.
We used local, seasonal Saffron Milk Cap (Çıntar) mushrooms for our spinach and mushroom risotto. You can use your favourite mushroom.
Make sure your mushrooms are cut into good bite-sized chunks as these make up the bulk of your risotto filling.
If you want to add some extra flavour to your spinach and mushroom risotto, your first ladleful of liquid can be a splash of vermouth or white wine rather than stock.
Calories in this spinach and mushroom risotto recipe are per serving and are a rough guide.