Mushroom and Spinach Risotto

Name: Mushroom and Spinach Risotto
Prep time: 10 min
Cook time: 55 min
Total time: 55 min
Yield: 4 portions
Ingredients: 50 g Parmesan cheese; 730 g water; 300 g chestnut mushrooms; 20 g olive oil; 40 g shallots; 30 g unsalted butter; 100 g fresh spinach leaves; 320 g risotto rice; 60 g white wine; 1 vegetable stock cube (for 0.5 l); ½ - 1 tsp fine sea salt

4.5 (411 ratings)

Difficulty easy

Preparation time 10 min

Total time 55 min

Serving size 4 portions

Ingredients

50 g Parmesan cheese, cut in pieces (2 cm)
730 g water
300 g chestnut mushrooms, quartered
20 g olive oil
40 g shallots, cut in pieces (1 cm)
30 g unsalted butter, diced
100 g fresh spinach leaves
320 g risotto rice (e.g. Carnaroli, 17-18 minutes cooking time)
60 g white wine
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
½ - 1 tsp fine sea salt, to taste

Nutrition: per 1 portion
Calories: 1994.7 kJ / 476.8 kcal
Protein: 12.7 g
Carbohydrates: 70.1 g
Fat: 14.9 g
Saturated Fat: 6.8 g
Fibre: 1.3 g
Sodium: 560.4 mg