Photo of Wild mushroom & spinach risotto by WW

Wild mushroom & spinach risotto

Points® value
Total Time
35 min
15 min
20 min
The dried wild mushrooms are the secret ingredient in this dish, adding a wonderful earthy flavour to this creamy risotto.


Mixed dried mushrooms

10 g

Vegetable stock cube

1 cube(s), 1 litre

Olive Oil

2 teaspoon(s)

Red onion

1 small, finely chopped


2 clove(s), thinly sliced

Arborio rice, dry

250 g


500 g, roughly chopped


150 g, young leaf

Vegetarian parmesan style hard cheese

30 g, grated


  1. Put the dried mushrooms in a bowl, pour over all the hot stock and set aside to soak for 5 minutes, then remove the mushrooms from the stock with a slotted spoon and roughly chop. Keep the stock – you will need it for making the risotto.
  2. Heat 1 teaspoon of the oil in a frying pan, add the onion and garlic, then cook for 2 minutes until soft.
  3. Stir in the rice, three-quarters of the stock and the dried mushrooms. Reduce to a simmer and cook for 12-15 minutes, stirring occasionally. When the stock is almost all absorbed, taste the rice. If it is not cooked, add the remaining stock and continue cooking until the rice is al dente.
  4. Meanwhile, heat the remaining oil in a separate pan, add the mixed fresh mushrooms and cook for 10 minutes. Season to taste. Stir the spinach and hard cheese into the risotto, then serve topped with the fresh mushrooms.


It’s important to use risotto rice – its high starch content gives the dish its hallmark creamy texture.