Mushroom Risotto with Spinach

14 80 332
Ingredients Minutes Calories
Prep Cook Servings
40 min 40 min 4
Mushroom Risotto with Spinach
Health Highlights


1 cup Arborio rice
1/2 tsp Black pepper
2 clove(s) Garlic
1 cup Cremini (Italian) mushroom
1/4 cup Lemon juice
1 tbsp Margarine
2 tbsp Olive Oil, Extra Virgin
1 tsp Salt
5 mushroom(s) Shiitake mushroom, dried
2 cup Spinach
1 tsp, ground Thyme, dried
3/4 cup White wine
1 1/2 tbsp Marmite
1/2 cup Yellow onion


In a small bowl, combine 2 cups of boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and discard the mushrooms. Bring the broth to a simmer and cover.

In a small bowl, toss the spinach, lemon juice and 1 teaspoon of the salt. Set aside.

Heat 1 tbsp olive oil in a saucepan over medium heat. Sauté the chopped garlic and onions until onions are translucent. Add the mushrooms and thyme and cook for 4 minutes until mushrooms are soft. Stir in the dry rice along with 1 tbsp of olive oil. Stir the dry rice constantly for about 4 minutes until fully coated with the oil. Add wine and stir constantly until all the liquid is absorbed.

Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Add another 3/4 cup of broth and let it absorb into the rice. Continue doing this until the rice is of a creamy consistency, about 20 minutes.

Add the spinach and cook for just about 2-3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.

Nutrition Facts

Per Portion

Calories 332
Calories from fat 89
Calories from saturated fat 16.1
Total Fat 9.8 g
Saturated Fat 1.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.7 g
Cholesterol 0
Sodium 884 mg
Potassium 564 mg
Total Carbohydrate 47 g
Dietary Fiber 2.2 g
Sugars 2.2 g
Protein 6.9 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.3
Vegetables 1.3

Energy sources


Meal Type(s)