RECIPE: Mushroom and Spinach Risotto

Risotto is a one-pan dish, and takes less than an hour to cook. It’s pretty easy to get right, and is so rewarding with the tastes you can achieve from it. It’s creamy without using dairy, and can have a whole host of ingredients added to it, whether vegetable or meat (but risotto doesn’t need the meat for the flavour!). Taking about one hour – including preparation – with no fancy culinary skill, it’s perfect for any day of the year.

Serves two – suitable for re-heating (NOT freezing)

You will need:

1tbsp olive oil
25g butter (or dairy-free equivalent)
1/2 onion, chopped
140g chestnut mushrooms, sliced
1 clove of garlic, crushed or finely chopped
140g arborio or risotto rice
150ml dry white wine (or vegan equivalent)
5 sun dried tomato pieces, chopped
500ml hot vegetable stock
100g frozen peas
100g fresh spinach (washed if necessary)


  1. Heat the oil and butter in a large, deep frying pan until melted. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
  2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring occasionally, until the wine is absorbed.
  3. Reduce to a gentle heat. Add the sun dried tomatoes and 100ml of the stock, cook for 5 minutes until the liquid is absorbed. Pour in another 100ml of stock, and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  4. Season to taste (a sprinkle of black pepper would do – too much would take away from the other tastes), add the peas and stir in. Scatter the spinach over the risotto and cover. Cook for 5 minutes, then mix together until spinach is totally wilted. Serve immediately.

Jessica Allen

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