Mushroom and Spinach Risotto
Mushroom and Spinach Risotto is hearty cold weather comfort food at its best. An easy weeknight meal, but special enough for date night too.
Prep Time5 mins
Cook Time25 mins
Soaking time30 mins
Total Time30 mins
Servings: 2 servings
- 2 tbsp Olive oil
- 150 g Risotto rice
- 1 Celery stalk, diced
- 4 Shallots, peeled and diced
- 2 Garlic cloves, crushed
- 30 g Dried mushrooms, soaked for 30 minutes
- 500 ml Homemade vegetable stock
- 0.5 Lemon (juice only)
- 4 tbsp Fresh parsley, chopped
- 1 pinch Sea salt and black pepper
- 2 handful Spinach
- 20 g Shaved parmesan for serving (optional)
Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
Add the rice, salt and pepper, stir and cook for 1 minute.
Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
Add the spinach.
Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.
- Keep this mushroom risotto vegan by skipping the parmesan. You could also stir through some oat creme fraiche to add a bit of creaminess.
- This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe.
- Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
- Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
Serving: 1portion | Calories: 484kcal | Carbohydrates: 91g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 714mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6400IU | Vitamin C: 45.4mg | Calcium: 90mg | Iron: 2.3mg