Name: Spinach & Mushroom Risotto
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 100 g baby spinach; 150 g chestnut mushrooms, sliced; 1 tbsp olive oil; 25 g butter; 2 garlic clove, crushed; 1 medium size onion , roughly chopped; 2 tbsp Fresh parsley, chopped; 500 ml vegetable stock; 150 ml dry white wine; 4 sun-dried tomatoes, chopped; 25 g parmesan cheese

AuthorS. AfreenCategoryHealthyDifficultyIntermediate

Risotto is a popular and my favorite Italian rice dish made from arborio rice, a short-grained, starchy variety. The process to make it is called the risotto method, which involves mixing small quantities of hot stock or broth a little at a time into the rice, allowing the liquid to be absorbed as you go. As at beauty body and health, we always bring healthier tastier version of traditional dishes, today we are making risotto with chestnut mushroom and spinach both of which are known as a superfood.

Chestnut mushrooms are good for the health of your cells and your blood and help your immune system and also have the potential to help fight cancer and heart disease. The mushroom was recently discovered to contain two potential anti-aging antioxidants, glutathione and ergothioneine

Including spinach in daily diet helps to preserve healthy skin, hair and strong bones, and helps with digestion, decreases the risk of heart disease and improves blood glucose management in diabetics.

Yields2 Servings

Cook Time1 hr

100 g baby spinach

150 g chestnut mushrooms, sliced

1 tbsp olive oil

25 g butter

2 garlic clove, crushed

1 medium size onion , roughly chopped

2 tbsp Fresh parsley, chopped

500 ml vegetable stock

150 ml dry white wine

4 sun-dried tomatoes, chopped

25 g parmesan cheese

Heat the butter and oil in a big, deep frying pan.

Remove the onion, and cook gently until softened for 5 minutes.

Stir in the garlic and mushrooms and cook gently for 2-3 minutes.

Add in the rice.

Pour in the wine and cook for about 3 minutes over moderate heat, stirring periodically, until the wine is absorbed.

Reduce heat to moderate. Include the tomatoes and 1/4 of the vegetable stock and cook until the liquid is absorbed for around 5 minutes.

Pour in more 1/4 of the stock and keeping cooking until it absorbed. Repeat with the remaining stock until all is absorbed, and the rice is tender and creamy.

Add the parsley and half of the parmesan. Season as per your taste.

Scatter the spinach over the risotto. Cover and cook on moderate heat for 4-5 minutes until the spinach wilted.

Sprinkled with the remaining parmesan before serving.

Don't forget to serve it Immediately as you made it. Do try this healthy Italian dish and share with us how you find it.

Ingredients