Spinach Mushroom Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Risotto
Serves: 4-5 servings
Ingredients
  • 4¼ cups vegetable broth
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1¼ cup long grain brown rice
  • 3 cups fresh mushrooms, rinsed and sliced
  • 3 cups baby spinach, rinsed
  • ½ teaspoon salt
  • ½ cup crumbled feta
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium saucepan, bring vegetable broth to a simmer over medium heat.
  3. Meanwhile, in a medium frying pan, heat 1 Tablespoon olive oil over medium heat. Sautee onions and garlic until lightly browned, stirring to keep from burning.
  4. Once vegetable broth is simmering and onions are lightly browned, pour both into a medium-large pot with a lid. Pour in the rice and stir to combine.
  5. Bake for 45 minutes, covered.
  6. After it has baked for 45 minutes, in a medium frying pan, heat 1 Tablespoon olive oil over medium heat. Sautee mushrooms, spinach and salt until spinach cooks down completely. Pour into baked rice. Bake for another 10-20 minutes, or until rice has fully absorbed the rice.
  7. Remove from oven and sprinkle feta on top. Serve hot.
Notes
*The baking time may vary depending on how wide the pot you're using is.
Nutrition Information
Serving size: ¼ recipe Calories: 339 Fat: 6.4 Carbohydrates: 62.9 Sugar: 13.6 Sodium: 1,498 Fiber: 7.5 Protein: 11.6 Cholesterol: 16.7
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/spinach-mushroom-risotto/