5 from 38 votes
Mushroom and Spinach Risotto
This Mushroom and Spinach Risotto starts with sautéed shallots, celery, and garlic, then arborio rice is cooked slowly in vegetable stock infused with soaked dried mushrooms. Stirring in fresh spinach, lemon juice, and parsley brightens the creamy texture, topped with optional Parmesan for savory richness.
Prep Time
5 mins
Cook Time
25 mins
Soaking time
30 mins
Total Time
1 hr
Servings:
2
servings
Calories:
484 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoon olive oil
- 150 g arborio rice used for risotto
- 1 celery diced, rib
- 4 shallot peeled and diced
- 2 garlic crushed, clove
- 30 g dried mushrooms soaked for 30 minutes
- 500 ml vegetable stock homemade
- 0.5 lemon (juice only)
- 4 tablespoon parsley chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
- 60 g spinach
- 20 g parmesan shavings; to serve (optional)
Instructions
- Heat 2 tablespoon Olive oil in a large pan and then add 4 Shallots, 1 Celery rib and 2 Garlic clove and gently cook for 3 minutes.
- Add 150 g Risotto (arborio) rice and 1 pinch Sea salt and ground black pepperStir and cook for 1 minute.
- Add 30 g Dried mushrooms to the pan with a ladle of the 500 ml Homemade vegetable 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 60 g Spinach.
- Stir in the spinach juice of 0.5 Lemonerve with 4 tablespoon Fresh parsley and 20 g Parmesan on top.
Cup of Yum
Notes
- Omit Parmesan or use vegetarian alternative to keep the risotto vegan.
- Stir in oat crème fraîche for added creaminess if desired.
- Mix in different cheeses or add pine nuts for texture and flavor variation.
- Replace part of the stock with white wine to enhance the flavor.
- Use brown rice or quinoa as rice alternatives, but note cooking times will differ.
- Constant stirring and gradual addition of stock ensure even cooking and creamy texture.
Nutrition Information
Serving
1portion
Calories
484kcal
(24%)
Carbohydrates
91g
(30%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Sodium
729mg
(30%)
Potassium
714mg
(15%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
6400IU
(128%)
Vitamin C
45.4mg
(50%)
Calcium
90mg
(9%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 484
% Daily Value*
| Serving | 1portion | |
| Calories | 484kcal | 24% |
| Carbohydrates | 91g | 30% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 729mg | 30% |
| Potassium | 714mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 6400IU | 128% |
| Vitamin C | 45.4mg | 50% |
| Calcium | 90mg | 9% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.