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Spinach & Seasonal Mushroom Risotto Recipe

This mushroom & spinach risotto recipe makes use of seasonal mushrooms. But you can easily use your own favourite wild mushrooms - or even shop-bought ones.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 2
Calories 520kcal
Author Turkey's For Life


  • 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.