Dinner

Mushroom and Basil risotto with baby spinach is for Dinner.

Mushroom and Basil risotto with baby spinach takes 15 minutes to prepare.

Mushroom and Basil risotto with baby spinach takes 25 minutes to cook.

Mushroom and Basil risotto with baby spinach makes 2 servings.

The ingredients for Mushroom and Basil risotto with baby spinach are:

250ml chicken or vegetable stock
1 tbsp olive oil
1 medium onion, finely chopped
115g arborio rice
300g mushrooms, thickly sliced
65g grated parmesan
2 tbsp shredded basil
2 handfuls baby spinach

Here is how you make Mushroom and Basil risotto with baby spinach:

Place the stock and 2 cups of water in a medium saucepan and bring to a simmer.Heat the olive oil in a large, heavy-based saucepan on medium heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the rice and stir to coat in the oil.Add a ladle of the simmering stock and cook, stirring, for 1-2 minutes or until the stock has been absorbed. Continue for 10 minutes, stirring constantly, adding another ladle of stock as each is absorbed.Add the mushrooms. Continue to cook for another 10 minutes, adding the stock a ladle at a time until the risotto is cooked.Remove from heat. Stir in the parmesan and set aside, covered, for 5 minutes Stir in the basil and season with pepper. Divide between bowls and top with the spinach. Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user JACCOOKE.

The nutritional information for Mushroom and Basil risotto with baby spinach is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 470.0

• Total Fat: 18.2 g
• Cholesterol: 28.6 mg
• Sodium: 1,086.3 mg
• Total Carbs: 51.6 g
• Dietary Fiber: 2.6 g
• Protein: 24.1 g

The dietary needs meet for Mushroom and Basil risotto with baby spinach is Gluten Free