Dinner + Easy Healthy Recipes + Gluten Free + Vegetarian

Mushroom, Spinach & Leek Risotto

04 August 2020
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A warming and nutritious winter dinner that the entire family will enjoy. This is a great one to serve with chicken, fish or meat. Happy cooking!

Time to cook: 25 minutes 

Serves: 2-3 


  • 2 tbsp extra virgin olive oil 
  • 1 leek, washed & finely sliced 
  • 2 garlic clove, crushed
  • ¼ bunch parsley, stems chopped & leaves reserved 
  • 2 cup (200g) mushrooms, sliced 
  • 1 cup (180g) Arborio rice
  • 3 cup (750ml) vegetable stock
  • 3 handful baby spinach 
  • 100g (3.5oz) parmesan cheese, grated
  • sea salt & pepper, to taste https://signup.jessicasepel.com/


  1. Heat the olive oil in a large saucepan or deep frying pan over a medium high heat. Add the leek and sauté for 3-4 minutes or until softened. Add the crushed garlic, chopped parsley stems and sliced mushrooms. Sauté for a further 3-4 minutes.
  2. Next add the rice to the pan and stir. Cook for 2-3 minutes, whilst stirring, to allow the rice to brown slightly.
  3. Add 1 cup of stock and stir again to combine. Cook on a low heat until the rice has absorbed most of the liquid. Make sure you stir the risotto frequently. Add another cup of stock and repeat this process. Add the final cup of stock and this time as the liquid is absorbed, taste the rice as you go. Once cooked to your liking, remove from the pan from the heat and stir through the baby spinach and parmesan cheese. Season to taste with sea salt and pepper.
  4. Serve immediately and top with the parsley leaves.

Note: For a dairy-free alternative, omit the parmesan cheese or replace it with ¼ cup nutritional yeast flakes. 

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