Autumn; the days are shorter and cooler, there’s a dampness to the cold night air…and the beautiful Saffron Milk Cap Mushrooms sprout beneath the pine trees in the forests around Fethiye. Time to make mushroom risotto!
As you are no doubt aware by now, we enjoy our Turkish seasonal produce and the different mushroom seasons are ones we particularly look forward to.
Perhaps it’s because the seasons are really short so we feel the need to dive straight in there and snap up as many as we can. We’ve certainly discovered various mushroom flavours and textures since moving to Turkey. And, with some types, a mushroom risotto is a perfect way to appreciate them!
Spinach & Mushroom Risotto Ingredients
This spinach and mushroom risotto recipe is our way of adding a bit of variation to our mushroom explorations. After making a spinach and cheese börek recipe recently, we still had some spinach left over, so Barry decided to produce this spinach and mushroom risotto recipe.
Oozy & Comforting
Risotto is perfect any time of year; oozy and comforting; seasonal mushrooms fit the dish perfectly.
Spinach is a perfect partner to mushroom. And, when you have removed your spinach stems, you can also get another meal from those, too. Try these healthy spinach stem salads.
The traditional rice for making risotto is Arborio rice. You can buy it from supermarkets in Fethiye. But it’s expensive compared to local rice. And, to be honest, Turkish rice is just as starchy. Starchy rice is risotto’s essential ingredient because that’s where your oozy texture comes from.
We always use Turkish rice and the results are perfectly good!
Many people are put off making risotto because you have to stand over it and tend to it constantly. But, it’s not difficult. And it’s worth a little attention just for the final results. We love risotto!
Spinach & Seasonal Mushroom Risotto Recipe
This recipe for spinach and mushroom risotto makes two decent-sized portions. Don’t worry if it makes too much. We have a very tasty tip in the event of that happening…
Spinach & Seasonal Mushroom Risotto Recipe
- 200 g arborio rice or Turkish Baldo rice
- 150 g seasonal mushrooms cleaned & roughly chopped
- 1 onion peeled & finely chopped
- 2 handfuls spinach leaves washed & roughly chopped
- 1 clove garlic peeled & finely chopped
- 1 tbsp parmesan cheese finely grated
- 2 knobs butter
- 1.5 litres stock chicken or vegetable
- 1 tbsp olive oil to serve - optional
- 1 tsp chilli flakes to serve - optional
- 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 your 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 a knob of butter and your parmesan cheese and 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.
- 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.
And now, you can serve and enjoy your seasonal spinach and mushroom risotto. The meaty texture and warm autumnal orange of the çıntar mushrooms; the vibrant green of the spinach. How can you not be tempted?
The addition of a drizzle of olive oil and the chilli flakes is entirely optional. But they really do complete the mushroom and risotto picture.
And we did say we had a tasty tip in the event of you having risotto leftovers? To be honest, we make too much on purpose. That means we can make another favourite dish, arancini, the day after.
So, a few simple ingredients have given us two rice dishes and, using the discarded spinach stems, some healthy salad ideas. A great way to get the most out of your culinary efforts.
(We love Italian food and we certainly weren’t disappointed with our foodie treats when we visited Italy. As you might expect, lots of Mediterranean Turkish ingredients lend themselves well to Italian recipes so we can experiment at home.)