Mushroom Risotto with Spinach

Mushroom Risotto with Spinach

Health Rating
Prep Cook Ready in Servings
40 min 40 min 1 h 20 min 4
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Ingredients


1 cup Arborio rice
1/2 tsp Black pepper
2 clove(s) Garlic
1 cup Crimini (Italian) mushroom
1/4 cup Lemon juice
1 tbsp Margarine
2 tbsp Olive oil
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

Instructions


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 352  
Calories from fat 92  
Calories from saturated fat 14.3  
Total Fat 10.2  g
Saturated Fat 1.6  g
Trans Fat 0.2  g
Polyunsaturated Fat 1.8  g
Monounsaturated Fat 6.4  g
Cholesterol 0  mg
Sodium 885  mg
Potassium 573  mg
Total Carbohydrate 49  g
Dietary Fiber 2.3  g
Sugars 2.3  g
Protein 7.2  g

Dietary servings

Per Portion


Fruit 0.1
Grain 1.4
Vegetables 1.3

Energy sources


Pygal 10% 401.986993157 94.0800829673 56% 432.16477575 217.838420406 26% 307.757278329 147.852065269 8% 361.045844476 93.2100112247 10% 56% 26% 8% Alcohol Carbohydrates Fat Protein
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