Mushroom and Spinach Risotto
TM6

Mushroom and Spinach Risotto

4.5 (377 ratings)

Ingredients

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 730 g water
  • 300 g chestnut mushrooms, quartered
  • 20 g olive oil
  • 40 g shallots, cut in pieces (1 cm)
  • 30 g unsalted butter, diced
  • 100 g fresh spinach leaves
  • 320 g risotto rice (e.g. Carnaroli, 17-18 minutes cooking time)
  • 60 g white wine
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • ½ - 1 tsp fine sea salt, to taste

Nutrition
per 1 portion
Calories
1994.7 kJ / 476.8 kcal
Protein
12.7 g
Carbohydrates
70.1 g
Fat
14.9 g
Saturated fat
6.8 g
Fiber
1.3 g
Sodium
560.4 mg

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