Swiss Brown Mushroom Risotto

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Enjoy this hearty risotto as a winter warmer or as an easy mid week vegetarian dish. The combination of mushrooms and spinach make for a dish full of flavour.

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 350 g SunRice Brown Medium Rice

  • 3 tbsp Olive Oil

  • 1 Large Brown Onion (peeled, diced 5mm)

  • 10 sprig Thyme

  • 5 leaf Spinach, Silver Beet or Chard (large, rinsed well, stalks sliced)

  • 300 g Swiss Brown or White Mushrooms

  • 200 ml White Wine (optional)

  • 500 ml Chicken or Vegetable Stock

  • 100 g Parmesan Cheese

  • Salt (freshly cracked)

  • 1 handful Flat Leaf Parsley (roughly chopped)









Photo of Swiss Brown Mushroom Risotto


  • Heat the olive oil, onion and thyme in a medium - large non-stick saucepan or pot over a high heat until it starts to sizzle. Immediately reduce to a medium heat and cook until the onions are soft and translucent but not coloured.

  • Meanwhile, heat the stock in another saucepan over medium heat.

  • Add the silverbeet stalks, fresh mushrooms and porcini and cook until the mushrooms are slightly collapsed. Add the spinach leaves and stir through until wilted. Add the rice and stir to combine, then flatten the surface so it’s nice and even, then add the wine and enough stock to just reach the surface.

  • As the stock is absorbed, keep adding a ladle of it and tasting each time to see if the rice is tender. Fold the rice a few times to make sure the bottom isn’t catching and to keep all the grains cooking evenly. A teeny tiny chalky centre is considered perfectly el dente. If you want it tender all the way through, add a tiny bit more stock, then add the butter, freshly grated parmesan and black pepper. Fold to combine then season to taste.

  • Serve immediately with a garnish of chopped parsley.

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