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.

In This Recipe (0 items)

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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