Nutrition >> Mushroom and spinach risotto

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Mushroom and Spinach Risotto

Dinner
  • V | GF
  • Serves 2
Mushroom and Spinach Risotto
  • 350 kcals/serving
  • 9g Protein
  • 7g Fat
  • 46g Carb
Mushroom and Spinach Risotto
Mushroom and Spinach Risotto
Dinner
  • 350kcal
  • 9g Protein
  • 7g Fat
  • 46g Carb

Mushroom and Spinach Risotto

  • V | GF
  • Serves 2

Ingredients

120g Arborio rice

500ml vegetable stock

200g chestnut mushrooms, sliced

2 garlic cloves, minced

1 onion, finely chopped

120ml white wine (optional)

60g grated Parmesan cheese (or nutritional yeast for vegan)

Handful of baby spinach leaves

Salt and pepper to taste

Fresh parsley, chopped for garnish (optional)

Method

Step 1

In a large pan, sauté onion and garlic until softened.

Step 2

Add sliced mushrooms and cook until browned.

Step 3

Stir in Arborio rice and cook for 1-2 minutes.

Step 4

Add white wine (if using) and cook until absorbed.

Step 5

Gradually add vegetable stock, stirring frequently, until rice is creamy and cooked through.

Step 6

Stir in grated Parmesan cheese (or nutritional yeast).

Step 7

Add baby spinach leaves and cook until wilted.

Step 8

Season with salt and pepper.

Step 9

Garnish with fresh parsley before serving.