Risotto with morel mushrooms and spinach

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 527 Kcal, 19g Protein, 71g Carbohydrates, 17g Fat


  • Risotto
  • 20 g dried morel mushrooms, soaked
  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 6 dried tomatoes, finely chopped
  • 1 garlic clove, finely chopped
  • 300 g risotto rice
  • 1.5 dl white wine
  • 1.1 litres vegetable bouillon, hot
  • To assemble
  • 300 g baby spinach
  • 50 g grated Sbrinz
  • 100 g blue cheese (e.g. Roquefort), torn into pieces
  • 2 tbsp red currant jelly
  • salt and pepper to taste

View these products


  • Risotto

    Cut the morel mushrooms in half, wash well and drain. Heat the oil in a pan. Sauté the onions, garlic, tomatoes and mushrooms. Add the rice and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins.
  • To assemble

    Gradually add the spinach, allow to wilt, then continue to simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve with the jelly.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home