Ingredients:
- 1 cup Arborio rice
- 1/2 lb mushrooms, sliced
- 3 cups vegetable broth
- 2 cups spinach
- 1/2 cup Parmesan cheese
- 2 tbsp butter
Instructions:
- Sauté mushrooms in butter until golden.
- Add rice and cook, stirring, then gradually add broth, allowing rice to absorb liquid.
- Stir in spinach and Parmesan until creamy.
| Mushroom Risotto – Regular | ||
|---|---|---|
| Average Quantity per Serving | Average Quantity per 100g | |
| Energy | 1540kJ (368Cal) | 454kJ (108Cal) |
| Protein | 15.8g | 4.7g |
| Fat, Total – Saturated | 9.2g 1.8g | 2.7g less than 1g |
Nutrition per Serving
| Energy | 2203 kj (527cal) | 25% |
|---|---|---|
| Dietary Fiber | 2.7g | 9% |
| Sodium | 875.1mg | 38% |
| Calcium | 260.5mg | 33% |
| Magnesium | 59.7mg | 19% |
