Mushroom and Spinach Risotto is hearty autumnal comfort food at its best. Creamy risotto rice, mixed with convenient and flavour packed dried mushrooms from Cooks&Co, iron rich spinach and topped with some parmesan and parsley. An easy weeknight meal, but special enough for date night too.
Mushroom and Spinach Risotto
When it comes to risotto, you can’t go wrong with mushroom – it’s a classic. Mushrooms have a really meaty texture whilst still keeping this risotto vegetarian and the option to be vegan. We have given a mushroom risotto a vitamin boost by adding iron rich spinach.
Not only does adding spinach give it an iron boost, but it adds lots of colour to a fairly bland looking dish. But don’t worry, this dish tastes far from bland!
You could swap the spinach for other greens like kale, chard, cabbage or pak choi. A good opportunity to use up some leftover greens.
Mushroom Risotto
As the mushrooms are the star of this risotto, we wanted to use a a selection of different mushrooms as they all have such a unique taste and texture. You could just use standard white mushrooms, but why would you when there is such an amazing selection of mushrooms out there.?
We went with Shiitake, Forest mushrooms and Porcini and used dried mushrooms from Cooks&Co because they are so handy to keep in the cupboard and just need to be rehydrated. It saves us having to worry about having fresh mushrooms that might have gone past their best, and speciality mushrooms can be hard to find sometimes.
Why use Cooks&Co?
Cooks&Co are a brand we have used and loved for a while, and our cupboard is always stocked with their dried mushrooms to use in risotto, on pizza and in creamy garlic pasta dishes, but we didn’t realise just how extensive their range is.
A team of specialist food importers with over 65 years of experience in seeking out interesting ingredients, their passion for food continues today, and they are constantly looking for new foods to add to their range that will excite and inspire. Their range is full of ingredients that can add a lot of flavour to your meals.
Some of the Cooks&Co products we love are their olives, sun-dried tomatoes, roasted red peppers, canned beans and of course the dried mushrooms. These are the kind of products that keep really well in your cupboard and will add a lot of flavour to your meals. A little bit goes a long way, making them great value.
The brand has also just secured vegan and vegetarian approval for a host of its most popular plant-based offerings and The Vegetarian Society dual stamp of approval will apply to more than 50 products.
Cooks&Co spokesperson Anne-Marie Cannon explains: “With more and more of us discovering the joys of plant-based food and drink, it’s great for us to be able to give shoppers the assurance that we have a range of plant-based options that are delicious, easy to prepare, and both vegetarian and vegan-friendly”. Plant based meals can sometimes have a reputation for being bland, but Cooks&Co products will liven them up!
Cooks&Co products are available from supermarkets and specialist retailers nationwide, whilst food lovers can explore the full range and shop online at www.cooksandco.co.uk, where they will also find recipe inspiration featuring their favourite products.
Healthy Risotto
Risotto is a really hearty, heavy and comforting dish but that doesn’t mean it has to be unhealthy. We have added plenty of vegetables to ours and left out the cream and just used a little cheese – but you could leave that out.
You could swap the risotto rice for brown rice or even quinoa but the cook time and texture would of course be different.
Ingredients needed to make a Mushroom and Spinach Risotto (serves 2)
- 2 tbsp olive oil
- 150g/0.75 cup risotto rice
- 1 celery, diced
- 4 shallots, peeled and diced
- 2 garlic cloves, crushed
- 30g dried mushrooms, soaked for 30 minutes
- 500ml/2 cups of homemade vegetable stock
- Juice of half a lemon
- 4 tbsp fresh parsley, chopped
- A pinch of sea salt and black pepper
- 2 handfuls of spinach
- 20g shaved parmesan for serving (optional)
How To Make Mushroom and Spinach Risotto – Step by Step
One: Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
Two: Add the rice, salt and pepper, stir and cook for 1 minute.
Three: Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
Four: Add the spinach.
Five: Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.
Other Italian Recipes To Try:
Garlic Mushroom Pizza
Courgette Risotto
Mushroom Bolognese
15 Minute Garlic and Herb Spaghetti
Healthy Mac and Cheese
Some extra tips for this Mushroom and Spinach Risotto:
- Keep this mushroom risotto vegan by skipping the parmesan. You could also stir through some oat creme fraiche to add a bit of creaminess.
- This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe.
- Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
- Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
| Do you want to be kept up to date on more delicious posts like this Mushroom and Spinach Risotto? Please subscribe to the blog mailing list (it takes 30 seconds). Click here to sign up. |
If you’ve tried this Mushroom and Spinach Risotto, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.
DON’T FORGET TO RATE THE RECIPE ↓
- 2 tbsp Olive oil
- 150 g Risotto rice
- 1 Celery stalk, diced
- 4 Shallots, peeled and diced
- 2 Garlic cloves, crushed
- 30 g Dried mushrooms, soaked for 30 minutes
- 500 ml Homemade vegetable stock
- ½ Lemon (juice only)
- 4 tbsp Fresh parsley, chopped
- 1 pinch Sea salt and black pepper
- 2 handful Spinach
- 20 g Shaved parmesan for serving (optional)
- Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
Add the rice, salt and pepper, stir and cook for 1 minute.
Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
Add the spinach.
Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.
- Keep this mushroom risotto vegan by skipping the parmesan. You could also stir through some oat creme fraiche to add a bit of creaminess.
- This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe.
- Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
- Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Leave a Reply