MUSHROOM SPINACH SALAD RECIPES

Name: Mushroom & spinach risotto
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 25g butter; 1 onion, chopped; 140g chestnut mushrooms, sliced; 1 fat garlic clove, crushed; 140g arborio rice; 150ml dry white wine; 4 sundried tomatoes, chopped; 500ml hot vegetable stock; 2 tbsp chopped fresh parsley; 25g parmesan or vegetarian alternative, freshly grated; 100g fresh young leaf spinach, washed if necessary; warm ciabatta and green salad, to serve

MUSHROOM & SPINACH RISOTTO RECIPE | BBC GOOD FOOD

Mushroom & spinach risotto recipe | BBC Good Food image

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Provided by Good Food team

Categories Dinner, Lunch, Vegetable

Total Time 55 minutes

Prep Time 55 minutes

Yield 2

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomatoes, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve

Steps:

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

Nutrition Facts : Calories 574 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.93 milligram of sodium

MUSHROOM & SPINACH RISOTTO RECIPE | BBC GOOD FOOD

Mushroom & spinach risotto recipe | BBC Good Food image

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Provided by Good Food team

Categories Dinner, Lunch, Vegetable

Total Time 55 minutes

Prep Time 55 minutes

Yield 2

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomatoes, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve

Steps:

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

More about "mushroom spinach salad recipes"

MUSHROOM & SPINACH RISOTTO RECIPE | BBC GOOD FOOD

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Lunch, Vegetable
Cuisine Italian
Calories 574 calories per serving

Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

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From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Lunch
Calories 219 calories per serving

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