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  • Recipe Room  »  Mushroom and spinach risotto



    For the risotto

    • 4 button mushrooms, sliced
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 3 bay leaves
    • ¾ cup long grain rice
    • 2 cups vegetable stock  OR  1 ¾ cups stock + ¼ cup white wine, mixed together
    • ½ tbsp powdered Parmesan
    • 25g (large handful) of baby spinach leaves

    To serve

    Mushroom and spinach risotto

    Risotto really is a dish you can make your own. Add a (frozen mix of) carrots, peas, corn or roasted pumpkin, rocket, anything really… and it’s ready in less than 30 minutes. Omit the cheese and use margarine for a dairy-free and vegan version.


    To prepare the mushrooms, heat 1 tablespoon olive oil in a small fry pan over medium heat. Add sliced mushrooms and cook for 2 minutes, stirring, or until browned all over. Set aside.

    To make the Mushroom and Spinach Risotto, place butter and 1 tablespoon olive oil in a medium saucepan. Heat over medium high heat until bubbling. Add rice and bay leaves and stir fry in the butter for about 1 minute.

    At this stage, add a quarter of the stock and bring to a boil. Cook for 4 minutes, stirring. Add half the remaining stock and bring up to a boil again. Reduce heat to a slow simmer and half cover the saucepan with a lid. Cook for a further 5 minutes, stirring from time to time.

    Add mushrooms and the rest of the stock and simmer down, covered with a lid for another 4 minutes or until all the stock has been absorbed and the rice is tender. Add Parmesan cheese and spinach leaves and mix well.

    To serve, divide risotto between bowls and serve with extra Parmesan cheese and freshly ground black pepper.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.

    • Store Mushrooms unwashed in a brown paper bag – the bag absorbs excess moisture and prevents the mushrooms from going soggy or moldy.

    • A great way to use up extra spinach is to throw it into a smoothie for breakfast – your body will thank you for the extra nutrition and you wont be able to taste the difference.

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