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Mushroom and Spinach Risotto
Mushroom and Spinach Risotto

Mushroom and Spinach Risotto
A creamy and comforting risotto with earthy mushrooms and fresh spinach.
Mushroom and Spinach Risotto

To provide a balanced meal with carbohydrates for energy, protein for muscle repair, and vegetables for nutrients.

Ingredients:
1
Servings
  • 200
    g
     arborio rice
  • 150
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Mushroom and Spinach Risotto
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add sliced mushrooms and cook until soft.
  4. Stir in arborio rice and cook for 2 minutes until lightly toasted.
  5. Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed.
  6. Continue adding broth until rice is creamy and cooked through.
  7. Stir in spinach until wilted.
  8. Remove from heat and stir in butter and grated parmesan cheese.
  9. Season with salt and black pepper to taste.
  10. Serve warm.
Nutrition Per Serving 1063 g Per 100g
Energy 691 kcal 65 kcal
Protein 18 g 1.7 g
Fibre 5 g 0.5 g
Salt 1.5 g 0.1 g
Sugar 4 g 0.4 g
Carbohydrates 90 g 8.5 g
Fat 30 g 2.8 g
  • 200
    g
     arborio rice
  • 150
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add sliced mushrooms and cook until soft.

Stir in arborio rice and cook for 2 minutes until lightly toasted.

Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed.

Continue adding broth until rice is creamy and cooked through.

Stir in spinach until wilted.

Remove from heat and stir in butter and grated parmesan cheese.

Season with salt and black pepper to taste.

Serve warm.

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