Wild mushroom and spinach risotto

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Prep time:

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Serves: 6

By MitchH



  • 50g butter

  • 1 large onion chopped

  • 250g risotto rice

  • 200ml water

  • 75g fresh spinach leaves roughly chopped

  • 250ml Worcestershire sauce

  • 1 tin mushroom soup

  • 150g mushrooms chopped

  • 1 glass white wine


<ol> <li>Melt the butter in the pan, add the onion then fry for 5 minutes.</li> <li>Add the mushrooms, cook for a further 5 minutes, stirring occasionally.</li> <li>Add the risotto rice, soup and white wine, stir then bring to the boil.</li> <li>Reduce heat and simmer for 25 minutes stirring occasionally and adding water if necessary.</li> <li>Add the spinach leaves, stir well, then serve.</li> </ol>

Handy Hint

<p>If you've got meat eaters for dinner you can always cook some diced chicken just before the mushrooms and garnish with Parmesan shavings.</p>

Additional Information

  • Vegetarian

  • Main Course

  • Rice

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Your comments

  • Sunnyshores 12/05/14 20:47

    sloppy . . . . . this recipe is not suitable for veggies

  • MatriarchalDreams 12/05/14 15:49

    Could somebody please check these recipes?

  • BonzoDooDah 10/05/14 18:10

    Sounds delicious but beware - Worcester Sauce is not Vegetarian - it's made from fermented anchovies. (Plus being pedantic it's not "wild mushroom" unless you've gone out and picked them or found exotic ones - or at the very least enraged the shop-bought ones)

  • MrsStorage 09/05/14 17:44

    It also says 250ml of Worcestershire sauce. Really? I will add 250ml white wine, and a dash a of lea&perrins and hope for the best.

  • TravellingToad 08/05/14 21:19

    The instructions say "add white wine" but the ingredients list doesn't have wine on it.