Mushroom and Spinach Risotto

Mushroom and Spinach Risotto

4.6 502 rating

Prep. 10 min

Total 55 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 560.4 mg

Protein 12.7 g

Calories 1994.7 kJ / 476.8 kcal

Fat 14.9 g

Fibre 1.3 g

Saturated Fat 6.8 g

Carbohydrates 70.1 g

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