Creamy Spinach and Mushroom Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 scallions (sliced including bulbs)
- 3 cups fresh Mushrooms (cleaned and sliced)
- 2 cloves garlic cloves (pressed or crushed)
- ¼ tsp Black pepper
- 1 ½ cups Arborio rice
- ¾ cup dry white wine
- 2 cups Vegetable broth (or chicken broth)
- 2 cups fresh Baby spinach
- ½ cup Parmesan
Preparation
Kitchen utensils
1 Measuring cups, 1 Small bowl, 1 Whisk, 1 Cutting board, 1 Large knife, 1 flache Bowl, 1 Small knife, 1 große Non-stick pan, 1 breiter Pot mit Deckel, 1 Slotted spatula
Preparation steps
1.
Heat oil over medium heat. Add onions, mushrooms, garlic and black pepper. Saute until mushrooms are soft; stirring frequently, approximately 4-5 minutes.
2.
Stir in rice and stir until rice begins to turn opaque (approximately 2 minutes). Add the wine, and cook until the liquid has been absorbed. Add the broth, 1/2 cup at a time to the rice mixture, cook stirring frequently, allowing the the rice to absorb the broth before adding the next 1/2 cup. Cook the rice for about 25 minutes. It should be almost tender.
3.
Add spinach and cook, stirring 5 minutes longer, Add additional broth or a little water if necessary.
4.
Stir in the Parmesan cheese. Divide between 4 plates. Serve
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