Name: Mushroom and Spinach Risotto
Prep time: 20 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 200 g of brown rice; 300 g of button mushroom; 300 g of fresh spinach; 1 onion; 50 g of grated Gruyère cheese; 200 ml of dry white wine; 1 liter of chicken broth; 1 tablespoon of olive oil; 1 tablespoon of lemon juice; 1 pinch of nutmeg

Mushroom and Spinach Risotto

Source: http://www.cuisineaz.com/recettes/risotto-aux-champignons-et-epinards-4673.aspx

Midday Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 25 minutes

Cost per serving: 1,04 €

Energy: 351 kcal / serving

Nutritional score:

Instructions

1. Carefully wash the mushrooms and spinach leaves. Remove the sandy stems from the mushrooms and slice them thinly. Finely chop the onion.
2. In a large non-stick skillet, sauté the chopped onion with 1 tablespoon of olive oil, then add the mushrooms and lemon juice. Cook for a few minutes. Add the rice and pour in the broth and white wine. Bring to a boil and let simmer for 18 minutes to allow the rice to swell.
3. In the last minute, add the spinach leaves and nutmeg.
4. Cook for 2 minutes and sprinkle with grated Emmental cheese.
5. Mix well and serve immediately.
6. The cheese should just have enough time to melt slightly.
7. If desired, you can serve this dish with roasted poultry or fish.
8. Serve.

Notes & Suggestions

Average nutritional values per serving
Energy 3,245.57 kJ / 776.80 kCal
Fat 21.27 g, of which saturated 2.89 g
Carbohydrates 83.70 g, of which sugars 0.49 g
Fiber 0.17 g
Protein 46.62 g
Sodium 35.12 mg