One Pot Mushroom & Spinach Risotto
Packed with fibre and plant-based goodness, this comforting risotto is a satisfying, wholesome meal that’s delicious and nourishing. Mushrooms provide immune boosting antioxidants and essential minerals like selenium, while spinach adds a rich source of iron, folate and vitamin K to support energy levels, healthy blood clotting and bone health
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 400g mixed mushrooms (oyster, shiitake, cremini)
- 2 garlic cloves, minced
- Pinch sea salt
- Juice & zest ½ lemon
- Small handful fresh thyme
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1½ cups arborio rice
- 6 cups chicken or veggie stock, heated
- Ground pepper to taste
- ½ cup fi nely grated parmesan, extra for topping
- 2 handfuls baby spinach, roughly chopped
- Juice & zest ½ lemon
Method
- Clean mushrooms and then break or cut larger mushrooms into thick slices. In a large pot heat some olive oil over medium heat. Add garlic and mushrooms and fry for 2 mins, until they start to go golden
- Season with sea salt, juice of ½ a lemon and thyme. Then transfer mushrooms to a plate
- Heat 2 tbsp of olive oil in your pot over medium heat. Add onion and garlic and cook until translucent.
- Add rice and stir for 2 mins
- Add stock 1 cup at a time, until nearly absorbed, stirring occasionally.
- Repeat until stock used up and the risotto is creamy. Add more water if needed
- Stir through baby spinach, parmesan and pepper
- Spoon risotto into a serving dish and top with mushrooms. Garnish with thyme and parmesan
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
