Easy, 50 mins, Serves 4

Easy to prepare sit back and relax whilst it cooks.


  • 2Tbs Olive OIl
  • 1 Large Onion
  • 2 Garlic Cloves Crushed
  • 2 Cups Arborio Rice
  • 100g Fresh Shitake Mushrooms sliced
  • 300g Cup Mushrroms thinly sliced
  • 1/3 Cup White Wine
  • 1 Litre Chicken or Vegetable stock
  • 100g Baby Spinach
  • 2 Tbs Chopped Flat Leaf Parsley
  • 3 Tbs Pine Nuts toasted
  • 1/2 Cup Grated parmesan to serve


  1. Preheat Oven to 180C.
  2. Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft. Stir in the rice and cook for 1 minute. Increase heat to high, add mushrooms and cook 3 minutes until they start to soften.
  3. Add the wine and bring to the boil. Boil the stock in a separate saucepan then pour over rice and stir to combine. Cover with a tight fitting lid. Place saucepan into oven and cook for 20 minutes.
  4. Remove the risotto from the oven, stir in spinach and parsley. Cover with a lid and stand 3 minutes.
  5. Stir through the pine nuts, taste and season with salt and pepper. Scatter over the parmesan and serve.

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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