Wild mushroom and spinach risotto

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

Handy Hint

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

Additional Information

  • Vegetarian

  • Main Course

  • Rice

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