This recipe is taken from Gwyneth Paltrow's cookbook, 'It's All Good'. However, I've adapted it slightly, adding in mushrooms instead of leeks, and reducing the amount of oil and broth used to make the dish.
I used to make risotto all the time but haven't bought any arborio rice for ages. I regularly eat brown rice but as arborio is the classic choice for risotto, due to its higher amylopectin starch content and subsequent creaminess.
When making risotto dishes, there's no need to add butter, cream or cheese. By stirring the rice continuously, the dish becomes naturally creamy. I also use vegetable or chicken broth and water instead of white wine, preferring to drink the wine whilst cooking or with the meal!
The herbs used in the risotto, together with the zesty lemon give the dish great flavour and taste. A grilled chicken breast would go perfectly with this dish, adding protein and additional calories to make a full meal.
Mushroom Spinach Risotto with Peas
Makes 4
Ingredients:
- 15ml / 1tbsp olive oil
- 110g / 4oz onions, chopped
- 110g / 4oz mushrooms, chopped
- 2 cloves garlic, crushed
- 2tsp thyme, dried OR 6sprigs fresh
- 1 lemon, zest and juice
- 180g / 6oz arborio rice
- 720ml / 24floz chicken or vegetable broth, reduced sodium
- 240ml / 8floz water
- 120g / 4oz peas
- 2tsp basil, dried OR 3tbsp fresh
- 170g / 6oz spinach
Method:
In a large saucepan, heat the oil and cook the onions and mushrooms for about 5 minutes. Add the garlic and thyme and cook for another couple of minutes.
Turn the heat to high and add the lemon zest and juice along with the rice. Stir for a minute until the lemon juice has been absorbed.
Mix the broth with water and add a cup (240ml) to the saucepan, stirring continuously until all the liquid has been absorbed.
Repeat, adding a cup of liquid at a time and stirring continuously (it should take approx. 5 minutes per cup of liquid). With the last cup of liquid, add the peas to the pan.
Just before the last bit of liquid is absorbed, add the basil and spinach. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
Turn the heat to high and add the lemon zest and juice along with the rice. Stir for a minute until the lemon juice has been absorbed.
Mix the broth with water and add a cup (240ml) to the saucepan, stirring continuously until all the liquid has been absorbed.
Repeat, adding a cup of liquid at a time and stirring continuously (it should take approx. 5 minutes per cup of liquid). With the last cup of liquid, add the peas to the pan.
Just before the last bit of liquid is absorbed, add the basil and spinach. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
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