Mushroom And Spinach Risotto Recipe

Name: Mushroom And Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Baby Spinach; 1/4 cup lemon juice; 1/2 teaspoon sea salt; 2 tablespoons olive oil; 1 onion, chopped fine; 1 cup arborio rice; 2 garlic cloves, minced; 2 cups mushrooms, cut into bite sized chunks; 1/2 cup white wine; 3 cups vegetable broth, kept at a simmer

Servings: persons

4 cups Baby Spinach
1/4 cup lemon juice
1/2 teaspoon sea salt
2 tablespoons olive oil
1 onion, chopped fine
1 cup arborio rice
2 garlic cloves, minced
2 cups mushrooms, cut into bite sized chunks
1/2 cup white wine
3 cups vegetable broth, kept at a simmer

1
Place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. Set aside.
2
Heat the olive oil over medium high heat. Add the onion and stir until slightly browned, 4-6 minutes.
3
Add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.
4
Add the garlic and mushrooms. Stir through.
5
Pour the wine over all, stirring constantly until it is completely absorbed.
6
Now the work begins: add the simmering vegetable broth a ladle at a time. Stir after each addition until the broth is completely absorbed. Continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. The rice should be very slightly firm.
7
Add the spinach to the risotto and heat through - 2 or 3 minutes.
8
Serve immediately.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups Baby Spinach, 1/4 cup lemon juice, 1/2 teaspoon sea salt, 2 tablespoons olive oil, and more.

Yes, Mushroom And Spinach Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Spinach Risotto

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