Creamy Mushroom Risotto
A healthy gluten free version of the comfort food we all crave
Ingredients
- 3 cups Aborio Rice
- 4 cups Fresh or Frozen Spinach:, Drain the frozen and reduce to 2 cups
- 2 tbsp Garlic and Onion: , Diced
- 1 cup Mushrooms: , Sliced
- 1 whole Fresh Lemon
- 10 cups Stock:, Any flavour
- 2 tbsp Butter
- 200 grams Ricotta
- 2 tbsp Fresh Chlli:, Diced
Instructions
- Heat a large pot on the cooktop. Add a dash of oil, followed by the garlic and onions. Stir for 1 minute, then add the aborio rice. It is important to toast the rice, which means allow the heat to harden the rice for a few minutes whilst stirring to prepare for absorption of the beautiful liquids
- Then add the hot stock 1 cup at a time and stir. It is totally fine not to stand there the whole time stiring, but important to keep an eye on the liquid as you will need to top this up once absorbed. Continue to do this until all of the liquid has been added to the pot. Leave on a medium heat and occasionally stir.
- After 15 minutes, add the spinach. You could also add peas and beans if you have some spare. Stir through.
- In a frypan, cook the sliced mushooms with olive oil until just brown and delicious! Season and ser aside
- The risotto is cooked when the rice is cooked and creamy. Add a little more stock if needed as the risotto should appear loose in the liquid but not drowning. Set the side, turn off the heat and add 2 tablespoons of butter. LId on an leave for 10 minutes
- On a large platter, place the risotto beautifully spread out. Add the zest of lemon and the juice all over. Sprinkle the fresh chilli. Add dallops of ricotta. Serve and enjoy!
Nutrition
Serving: 1bowl | Calories: 685kcal | Carbohydrates: 122g | Protein: 17g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 2469mg | Potassium: 458mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4462IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 2mg
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