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.
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Servings 2
Ingredients
- 200 grams arborio rice (or Turkish Baldo rice)
- 150 grams seasonal mushrooms (cleaned & roughly chopped)
- 1 onion (peeled & finely chopped)
- 2 handfuls spinach leaves (washed & roughly chopped)
- 1 clove garlic (peeled & finely chopped)
- 1 tablespoon parmesan cheese (finely grated)
- 40 grams butter
- 1.5 litres stock (chicken or vegetable)
- 1 tablespoon olive oil (to serve - optional)
- 1 teaspoon chilli flakes (to serve - optional)
Instructions
- 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 half the 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 the other half of the butter and your parmesan cheese then 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.
Notes
- 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.
Nutrition
Calories: 520kcal
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