Mushroom And Spinach Risotto

Warm your belly with this delicious mushroom and spinach risotto.

The ingredient of Mushroom And Spinach Risotto

• 2 cups massel vegetable liquid stock
• 1 tbsp olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 120g button mushrooms thinly sliced
• 120g swiss brown mushrooms sliced see note
• 2 cups arborio rice
• 80g baby spinach
• 1 2 cup finely grated parmesan cheese

The Instruction of mushroom and spinach risotto

• preheat oven to 180u00b0c 160u00b0c fan forced bring stock and 2 1 2 cups cold water to a simmer in a medium saucepan over medium high heat
• meanwhile heat oil in a flameproof ovenproof casserole dish over medium heat add onion and garlic cook stirring for 3 minutes or until onion is softened add mushrooms cook stirring for 3 to 5 minutes or until mushrooms are just tender add rice stir to coat add stock mixture stir to combine cover and bring to the boil transfer to oven bake for 25 minutes or until rice is tender and nearly all liquid is absorbed
• remove from oven stir through spinach and half the cheese season with salt and pepper top with remaining cheese serve

Nutritions of Mushroom And Spinach Risotto

fatContent: 493 057 calories
saturatedFatContent: 9 2 grams fat
carbohydrateContent: 3 1 grams saturated fat
sugarContent: 85 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 14 1 grams protein
sodiumContent: 10 milligrams cholesterol

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