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


  1. Melt the butter in the pan, add the onion 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

  • Rice

  • Main Course

  • Vegetarian

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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.