Spinach & Mushroom Risotto

Spinach & Mushroom Risotto

This rich, filling risotto is a great recipe to make and save for lunch - enjoy tasty meals all through the week!

  • Recipe makes: 2 servings
  • Prep time:
    10 mins
  • Cook time: 50 mins
  • Calories: 669
    per serving

Ingredients

  • 30ml olive oil
  • 25g butter
  • 1 onion
  • 140g chestnut mushrooms
  • 1 garlic clove
  • 140g rice
  • 150ml white wine
  • 25g sun dried tomatoes
  • 5 vegetable stock cubes
  • 2 tbsps fresh parsley
  • 25g Parmesan cheese
  • 100g spinach

Method

  1. 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.
  2. Stir in the rice to coat with the onion and mushroom mixture.
  3. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
  4. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed.
  5. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  6. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto.
  7. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Nutrition information per serving
Calories (kcal)669
Carbohydrate (g)70.6
Fat (g)30.7
Protein (g)15.1
Fibre (g)3.8
Alcohol (g)6.8
Fruit & Veg3.0

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