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Spinach & Mushroom Risotto

Yields2 ServingsCook Time1 hr

Risotto is a popular and my favorite Italian rice dish made from arborio rice, a short-grained, starchy variety.

Mushroom & spinach risotto

 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
1

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

2

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

3

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

4

Add in the rice.

5

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

6

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.

7

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.

8

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

9

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

10

Sprinkled with the remaining parmesan before serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories574000
% Daily Value *
Total Fat 22g29%
Total Carbohydrate 70g26%

Dietary Fiber 5g18%
Protein 1.93g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.