scott's wild mushroom, spinach and sun dried tomato risotto

scott's wild mushroom, spinach and sun dried tomato risotto


  • Olive oil - 2 tbsp
  • White onion - 1 medium
  • Chestnut/portobello mushrooms, sliced - 140g
  • Dried wild mushrooms - 20g
  • Garlic clove, crushed - 1
  • Brown arborio rice - 140g
  • White wine - 150ml
  • Sun dried tomatoes, chopped - 4
  • Hot vegetable stock - 550ml
  • Fresh parsley, chopped - handful
  • Spinach - 100g
  • Parmesan, freshly grated - 25g


Start off by soaking the dried wild mushrooms in about 250ml of water - they will need about 20mins (you can carry on with the rest of the recipe in the mean time).

Get a large frying pan onto a low heat and add some olive oil. Finely slice the onion and add to the pan. Fry for about 7-10 minutes until softened. Stir in the chestnut/portobello mushrooms and garlic and cook gently for another 2-3 mins.

Stir the rice into the pan. Pour in the wine and cook on a medium heat for about 3 minutes, stirring from time to time, until the wine is absorbed. Reduce to a gentle heat.

Add 125ml of the vegetable stock and cook for about 5 minutes until the liquid is absorbed - stirring constantly. Add the rest of the vegetable stock a bit at a time (waiting until the last bit of liquid has been absorbed before adding more) - making sure to stir constantly. This should last approx. 1 hour.

Drain the wild mushrooms, though make sure to keep the water they have been soaked in. Add the wild mushrooms to the pan and add the mushroom stock a bit at a time as with the vegetable stock. Keep doing this until the rice has a soft, creamy texture.

Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

Scott Beynon
scott's mushroom, spinach and sun dried tomato risotto
mushroom recipe risotto spinach vegetarian
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