Easy Mushroom And Spinach Risotto

When you’re in a rush and want to cook something simple yet tasty for dinner, pull out this risotto recipe that is sure to become a household favourite. Most of the ingredients you’ll probably already have in your panty, so it’s perfect when you’re stuck for ideas.



"[…] 2: Mushroom risotto or pasta Like curry, risotto or pasta dishes are..."

Comment »

1 litre salt reduced chicken stock

Olive oil

1 tsp crushed garlic

2 shallots, finely chopped

250g mushrooms, finely sliced (button mushrooms are fine but for more flavour use Portobello)

1 ½ cups Arborio rice

½ cup dry white wine

150g baby spinach

¾ cup finely grated parmesan

30g butter


  1. Put stock and one cup of water in a saucepan over medium heat and bring to a simmer.  Reduce heat to low and keep hot.
  2. Heat one tablespoon of olive oil in a fry pan over a medium-high heat then cook shallots and mushrooms until shallots are soft.
  3. Add rice and garlic then cook for a further 2 minutes whilst stirring.
  4. Add wine and cook for 30 seconds or until wine has been absorbed.
  5. Add ½ cup of stock mixture to the rice, hen leave until stock has been absorbed, stirring occasionally.
  6. Repeat step above with the remaining stock mixture until the rice is tender.
  7. Remove the pan from heat and stir in spinach, parmesan cheese and butter.
  8. Season with salt and pepper and sprinkle with grated parmesan.

For a slightly different flavour try adding some chopped cooked bacon and shredded leftover chicken.

Image via taste.com.au