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mushroom risotto in a bowl.
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Portobello Mushroom & Spinach Risotto

A creamy and fresh Italian favourite, risotto. This dish has the heartiness of a winter meal yet fresh enough for warmer spring days. This Portobello Mushroom & Spinach Risotto will have you going back for seconds.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: mushrooms, Risotto, spinach
Servings: 4 servings
Calories: 423kcal
Author: Julia Pinney

Ingredients

  • 2 Cups portobello mushrooms sliced
  • 1 Cup baby spinach
  • 4 Cups vegetable stock (more if necessary)
  • 1 medium white onion finely chopped
  • 1 1/2 Cups arborio rice
  • 3/4 Cup white wine
  • 1 Cup freshly grated Parmesan cheese about 4 ounces
  • 3 tablespoons olive oil
  • 2 cloves Garlic crushed
  • Small bunch of fresh chopped parsley
  • Salt to taste
US Customary - Metric

Instructions

  • Heat one tablespoon of olive oil in a medium sized deep sided pan. Add the garlic and stir for a minute. Add the onion and stir, cook for a further 5 minutes until the onions are light golden and soft.
  • Add the sliced mushrooms and cook them down for about 8 minutes until golden brown and soft.
  • Add the remaining tablespoon of olive oil and the rice. Stir well to coat and let it fry for 1 -2 minutes until the edges become a little translucent.
  • Add all the wine at once and stir well. Let the wine evaporate completely, about 2 – 3 minutes.
  • Add one cup/240 ml of vegetable stock and stir well. Occasionally stir until it evaporates, about 3 minutes.
  • Add another cup of stock, stir well and leave to cook stirring regularly until the stock has evaporated., about another 3 minutes or so. Add another cup and repeat. Repeat until you have about 1/2 cup/120 ml of stock left.
  • Add the spinach, cheese, fresh basil, and salt. Stir well and immediately remove from heat.
  • Garnish with a little extra parmesan and basil if desired. Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Portobello Mushroom & Spinach Risotto
Amount Per Serving (1 serving)
Calories 423 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 953mg41%
Potassium 287mg8%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 4g4%
Protein 6g12%
Vitamin A 1204IU24%
Vitamin C 3mg4%
Calcium 14mg1%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.