Mushroom & Spinach Risotto


Serves 4



2tbsp olive oil
1 onion, finely sliced
300g mix of mushrooms, roughly chopped
1 garlic clove, crushed
400g risotto rice
½ tsp Cornish Sea Salt Savoury Umami, plus extra to serve
150ml white wine
1.5litres hot chicken or vegetable stock
100g spinach
50g butter
Parmesan cheese, to serve


Cornish Seaweed Sea Salt adds a delicious Umami flavour to this risotto and takes the place of porcini mushrooms that are often used to boost flavour.


  • In a large pan heat 1tbsp of the oil and fry the onion for 10min, until softened. Add the remaining oil and the mushrooms, fry for 5min, until the mushrooms are turning golden. Remove a spoonful of mushrooms to garnish the risotto later.
  • Stir in the garlic, rice and seaweed salt, cook for 1min. Pour in the wine and boil for 2min. Add the stock one ladleful at a time and stir continuously until all the stock has been absorbed, before adding another ladleful.  Continue until the rice is cooked and the risotto is creamy, about 20 minutes.
  • Stir in the spinach and allow to wilt before stirring though the butter. Season with a generous sprinkling of the seaweed salt, parmesan cheese and garnish with the reserved mushrooms. Serve immediately.

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