Mushroom & Spinach Risotto
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 2
- 1 onion chopped
- 1 garlic clove crushed
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped
- 1 ounce butter
- 2/3 cup dry white wine
- 5 ounces chestnut mushrooms sliced
- 5 ounces arborio rice
- 4 sun-dried tomatoes chopped
- 2 cups vegetable stock hot
- 1 ounce parmesan cheese freshly grated
- 4 ounces baby spinach
- Carbohydrate 73.107569353275 g
- Cholesterol 73.425264829 mg
- Fat 29.586447604095 g
- Fiber 5.14652602201647 g
- Protein 14.9991840933 g
- Saturated Fat 17.4355470848145 g
- Serving Size 1 1 Serving (559g)
- Sodium 1457.572569196 mg
- Sugar 67.9610433312585 g
- Trans Fat 2.13594393127 g
- Calories 628 calories
Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed. Reduce to a gentle heat. Add the tomatoes and 1/2 cups of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 1/2 cup of stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
