Green Risotto With Mushrooms Recipe

Recipe By Slurrp

This green risotto with mushrooms is a delicious and nutritious dish that combines the earthy flavors of mushrooms with the freshness of green vegetables. The creamy risotto is infused with a vibrant green color from spinach and peas, making it visually appealing. The mushrooms add a rich and savory taste, while the Parmesan cheese adds a touch of creaminess. This dish is perfect for a comforting weeknight dinner or a special occasion.

4.7
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Non Vegdiet
45minstotal
45m.total
Green Risotto With Mushrooms
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Ingredients for Green Risotto With Mushrooms Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Butter
  • 1/4 cup Spinach Leaves
  • 0.13 cup Frozen Peas
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Green Risotto With Mushrooms Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and saut茅 until translucent.
  • STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 3.Gradually add vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked al dente.
  • STEP 4.Meanwhile, in a separate pan, saut茅 sliced mushrooms with butter until they are golden brown and tender.
  • STEP 5.In a blender, puree spinach and peas with a little water until smooth. Add the puree to the risotto and stir until well combined.
  • STEP 6.Stir in grated Parmesan cheese and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the cheese is melted and the risotto is creamy.
  • STEP 7.Serve the green risotto with the saut茅ed mushrooms on top. Garnish with fresh herbs, such as parsley or basil, if desired.

Cooking Tips

  • To make the risotto extra creamy, you can add a splash of heavy cream or a dollop of mascarpone cheese at the end.
  • If you prefer a more intense mushroom flavor, you can use a mix of different mushroom varieties, such as cremini, shiitake, and oyster mushrooms.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan with a splash of broth or water to restore its creamy texture.

Storage and Serving

  • Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to a saucepan and heat the risotto over medium-low heat until warmed through.
  • Serve the green risotto as a main course with a side salad or roasted vegetables, or as a side dish alongside grilled chicken or fish.
Nutrition
value
643
calories per serving
23 g Fat21 g Protein86 g Carbs28 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    21g
  • Carbs
    86g
  • Fiber
    28g

MacroNutrients

  • Carbs
    86g
  • Protein
    21g
  • Fiber
    28g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    243mg
  • Iron
    15mg
  • Vitamin A
    2483mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    176mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    53mg
  • Vitamin E
    5mg
  • Copper
    2mcg
  • Magnesium
    238mg
  • Manganese
    4mg
  • Phosphorus
    582mg
  • Selenium
    4mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp