Mushroom, Spinach & Feta Risotto

I ADORE risottos – the creamy rich texture is so comforting on a cold day (or any day!!)

I have made many different types, I used to make a lot more when I ate meat and fish because the meat juices added a lot to the flavour. But I have recently started to experiment with different vegetables and flavours and it has never let my taste buds down!

This combination came about simply because I knew I had some leftover wine in the fridge and some feta cheese to use up. I hate wasting food so I always try to think of ways to use it or preserve it. I would normally use parmesan but I thought I would give the feta a chance outside of salad life! So I bought some mushrooms and spinach and off I went.

It was not the best risotto I have ever made but it was still delicious and exactly what I wanted on a cold Saturday night. More recipes to come soon 🙂

Serves 2 


  • 100g Arborio Risotto Rice
  • 6-8 small portobello mushrooms (or another or your choice)
  • 40g Feta Cheese
  • 1 large handful of baby spinach
  • 50 ml white wine
  • 400 ml vegetable stock
  • 1 tsp mixed dried herbs
  • 1 1/2 tbsp garlic infused olive oil (or normal olive oil)
  • Salt and pepper to taste (depends on how naturally salty your feta is!)


  1. Heat the oil oil in a pot on a medium heat and add the rice, stirring to coat. Continue to stir for a couple of minutes but do not brown. Add the white wine.
  2. Put the stock into a small put on a very low heat, add half a ladle full of stock to the rice at a time. Stirring almost continuously.
  3. Continue adding the stock once the previous amount has been absorbed by the rice. This can take between 20-30 minutes until the rice is soft and creamy.
  4. Chop the mushrooms finely and add to the mixture about 10 minutes in to the process.
  5. Chop the feta and spinach and add them to the mixture 5 minutes before the end.
  6. Mix in the dried herbs, and salt and pepper, if needed.
  7. If you have the time; turn off the heat, put a lid on the pot and leave it for 5-10 minutes. This lets the mixture go extra creamy and sticky.

Tip: Risotto is best eaten as soon as it is ready! Left overs tend to dry up because the rice absorbs all of the moisture. But if you do have some leftovers, I find it works okay to heat a little oil in a pan, pop in the mixture to re heat and add a little more white wine is you have it. Or you can make it in to arancini balls is you are adventurous!


Mmmmm…. Enjoy!

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