Mushroom and Spinach Risotto

This Mushroom and Spinach Risotto offers a creamy, comforting texture with earthy mushrooms and fresh spinach, making it a perfect late-night snack. Its rich flavors and wholesome ingredients provide a satisfying meal without compromising health.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 milliliters
• Fresh spinach - 100 grams
• Mushrooms (cremini or button) - 150 grams, sliced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a separate large pan, heat the olive oil over medium heat and add the chopped onion. Sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the pan, cooking until the mushrooms are tender and browned, about 5-7 minutes.
4. Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes until the grains are well-coated with oil.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. When the rice is almost done, stir in the fresh spinach and cook until wilted, about 2-3 minutes.
7. Remove the risotto from heat and mix in the grated Parmesan cheese, seasoning with salt and black pepper to taste.
8. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from spinach and mushrooms, which can help boost immunity.
• Contains fiber and protein, promoting digestive health and satiety.

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