This creamy, comforting risotto is perfect for cooler evenings. White wine adds depth and elegance, while seasonal vegetables keep the dish fresh and vibrant. Simple enough for a weeknight, it remains impressive for guests.
You’ll need:
1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup Arborio rice; ½ cup dry white wine; 4 cups warmed chicken or vegetable stock; 1 cup mushrooms, sliced; 1 small courgette, diced; 100g spinach leaves; 50g grated Parmesan, optional; salt and freshly ground black pepper, to taste; fresh parsley, chopped, for garnish.
To make:
Heat olive oil in a large pan over medium heat, sauté onion and garlic until soft and fragrant. Add the Arborio rice and stir to coat in oil for 1 to 2 minutes. Pour in the white wine and stir until completely absorbed.
Gradually add warm stock, one ladle at a time, stirring continuously until liquid is absorbed before adding the next.
When rice is nearly tender, add mushrooms and courgette. Cook 5 to 7 minutes until vegetables are soft and rice is creamy.
Stir in spinach and Parmesan, season with salt and pepper.
Serve immediately, garnished with fresh parsley. Serves four.
Wine pairing tip
Use a crisp, fruity white wine in the recipe and pair your meal with the same wine; Chenin Blanc or Sauvignon Blanc works beautifully for a light, harmonious flavour.
