Vegetarian mushroom rice 

Vegetarian mushroom rice
522 kcal


Preparation:20 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories522 kcal(26%)
Protein23 g(46%)
Fat29 g(36%)
Carbohydrates42 g(16%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

4 tablespoonsolive oil
1Leeks halved lengthways and chopped
1Garlic cloves finely chopped
1 ½ cupsrisotto rice (Arborio)
⅔ cupsdry white wine
2 ½ cupschicken stock
2 tablespoonsbutter
3 cupsMushrooms thinly sliced
3 cupsyoung Spinach
2 tablespoonsfresh Basil chopped
¾ cupsParmesan cheese grated
lemon juice


1 Heat the oil in a pot and fry the leek and the garlic. Stir in the rice and then quench with the wine.
2 Stirring continuously gradually add the stock. Only add more when the rice has absorbed almost all the previously added liquid. Continue until all the stock has been used up (around 20 minutes).
3 Heat the butter and fry the mushrooms. Add them to the risotto along with the spinach, basil and 60 g Parmesan. Season with salt, ground black pepper and lemon juice. Serve sprinkled with the remaining cheese.


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