HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpinach And Mushroom Risotto
Spinach and Mushroom Risotto

Spinach and Mushroom Risotto

with softened leeks and sprinkled walnuts

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Whether it's the velvety consistency or the amount of delicious veg packed inside, this veggie risotto is an inherently comforting dish. Serve piled high in bowls and finished off with a sprinkling of cheese and walnuts for added taste and texture.

Tags:VeggieQuick Prep
Total Time50 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

225 g

Risotto Rice

60 g

Baby Spinach

2 piece


1 sachet

Vegetable Stock


25 g

Grated Italian Style Hard Cheese


125 g

Cherry Tomatoes

1 sachet

Red Wine Vinegar


20 g


(ContainsWalnutsMay be presentPeanut, Sesame, Cereals containing gluten)

1 piece


½ piece


150 g


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)615 kcal
Energy (kJ)2575 kJ
Fat11.9 g
of which saturates3.3 g
Carbohydrate109.2 g
of which sugars8.4 g
Dietary Fiber0 g
Protein18.7 g
Cholesterol0 mg
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • Preheat the oven to 220°C/200°C fan/gas mark 7. Dilute the stock in 750ml hot water (double for 4p). 
  • Halve, peel and chop the onion into small pieces. Thinly slice the mushrooms.
  • Trim the leek then halve lengthways. Thinly slice half (double for 4p) widthways.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the spinach.
  • Place a large pan over medium heat with 3 tbsp butter (double for 4p).
  • When hot, add onion, leek and mushrooms. Season with salt.
  • Cook until softened, stirring occasionally, 2-3 mins.
  • Add the garlic and vinegar.
  • Cook, stirring constantly, until fragrant, 1-2 mins.
  • Add the rice, stir and cook until edges of rice are translucent, 1-2 mins.
  • Stir in a ladle of your stock. When stock has been absorbed, stir in another ladle.
  • Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. Cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
  • Add additional water if it becomes too dry.
  • Meanwhile, add tomatoes and 1 tbsp oil (double for 4p) to a lined baking tray. 
  • Season with salt and pepper then toss to coat.
  • Roast in the middle of the oven until tomatoes start to burst, 10-11 mins. 

TIP: Keep your eye on them so they don't burn!

  • When the last of the stock has been absorbed and rice is creamy, add the cheese and spinach to the risotto.
  • Stir until spinach wilts, 3-4 mins.
  • Mix through the roasted tomatoes.
  • Season to taste with salt and pepper.
  • Roughly chop the walnuts.
  • Divide your warming risotto between bowls.
  • Finish with a sprinkling of walnuts.