Healthy Mushroom Risotto
Servings
6
Servings
6
Ingredients
  • 3tbsp olive oil
  • 1 brown oniondiced
  • 2 garlic clovesminced
  • 2cups mushroomschopped
  • 2cups baby spinach
  • 2cups brown ricequick cooking recommended
  • 6cups chicken stockwarmed up
  • 25g Parmesan cheese
  • 2tbsp fresh chopped chives
  • Salt & pepperto taste
Instructions
  1. Heat the oil in large pan then add the onion and sauté for several minutes until translucent.
  2. Add the garlic and rice, then stir to coat the rice with oil.
  3. Pour the chicken stock slowly into the pan one cup at a time and stir frequently. Only add the next cup of stock once the first cup is nearly all absorbed by the rice. Be sure to stir the rice constantly during this process – because brown rice takes a while to cook, it can take about 40-50 minutes before the rice is tender (use quick cook brown rice for a faster result).
  4. When the rice is almost done add the mushrooms and last ladleful of stock.
  5. When the rice is cooked, stir through the baby spinach and chives, then top with parmesan cheese and pepper, and serve.
Recipe Notes

258 calories per serve

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 Healthy Mushroom Risotto
Healthy Mushroom Risotto
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Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 3 tbsp olive oil
  • 1 brown onion diced
  • 2 garlic cloves minced
  • 2 cups mushrooms chopped
  • 2 cups baby spinach
  • 2 cups brown rice quick cooking recommended
  • 6 cups chicken stock warmed up
  • 25 g Parmesan cheese
  • 2 tbsp fresh chopped chives
  • Salt & pepper to taste
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 3 tbsp olive oil
  • 1 brown onion diced
  • 2 garlic cloves minced
  • 2 cups mushrooms chopped
  • 2 cups baby spinach
  • 2 cups brown rice quick cooking recommended
  • 6 cups chicken stock warmed up
  • 25 g Parmesan cheese
  • 2 tbsp fresh chopped chives
  • Salt & pepper to taste
Healthy Mushroom Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in large pan then add the onion and sauté for several minutes until translucent.
  2. Add the garlic and rice, then stir to coat the rice with oil.
  3. Pour the chicken stock slowly into the pan one cup at a time and stir frequently. Only add the next cup of stock once the first cup is nearly all absorbed by the rice. Be sure to stir the rice constantly during this process – because brown rice takes a while to cook, it can take about 40-50 minutes before the rice is tender (use quick cook brown rice for a faster result).
  4. When the rice is almost done add the mushrooms and last ladleful of stock.
  5. When the rice is cooked, stir through the baby spinach and chives, then top with parmesan cheese and pepper, and serve.
Recipe Notes

258 calories per serve