Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Anyone else as excited for Mushroom Risotto with baby spinach and peas as I am? Like busting at the seams excited? No, okay. Well, even if it is just me, I am super excited to bring you this recipe (and hopefully you are excited to read this!)
This risotto is in keeping with my theme this week for bigger and bolder meals. I rarely bring meals to you that require extra time or ingredients, but I have had a few that I have have been very eager to share with you. I love cooking (no secret there!). When I cook, I feel like the whole world falls away and it's just me, my kitchen, and the ingredients. I almost become one with the food. Sounds crazy? Probably. But cooking also allows me to feel a sense of achievement and pride in what I do. Because my hands made what my family eats. And I know they are eating healthy, balanced meals and enjoying it.
So enough babbling on my behalf, let's take a look at this yummy tummy filling risotto.
To make this recipe, you will need 12 ingredients and 60 minutes. You will also need a pot/pan and a stovetop. Woohoo! One pot wonder which means less washing up afterward. I may love cooking, but cleaning up is not so much fun.
To start this recipe off, we have onions, mushroom, peas, thyme, and salt. Not only are they rich in flavour, but also rich in nutrients such as protein, vitamin C, fibre, magnesium, potassium, and vitamin D.
We then add vegetable broth, baby spinach, pepper, and garlic powder for vitamin K, vitamin A, and folate among many other vitamins and minerals. All in all, it's like having a party in your mouth - soooo tasty!
Mushroom Risotto with baby spinach and peas is the perfect dish for lunch or dinner because it is:
When you have made up your risotto, you may wish to store an extra serve for the next day. Great! I often do this so that I don't have to worry about lunch the next day. Once your risotto has cooled to room temperature, pop it in an airtight container and put it in the fridge for up to 24-48 hours.
This recipe will make 4 serves, perfect for a family or two people who can keep the leftovers for lunch the next day. Don't need this many serves? No worries! Simply half the ingredients list below to give you half the servings instead.
And that's about it! I hope you enjoy this. Be sure to let us know how it goes! We love feedback.
Liked this recipe? Check out our recipe 'Couscous with Roasted Pumpkin and Walnut' for another great dinner recipe.
|Amount Per Serving|
|Calories 511||From Fat 58|
|% Daily Value*|
|Total Fat 6g||9.93%|
|Saturated Fat 1g||4.3%|
|Trans Fat 0g|
|Total Carbohydrate 102g||34.03%|
|Dietry Fiber 10g||40.07%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 5638.31IU||112.77%|
|Vitamin B-12 2.45µg||40.9%|
|Vitamin B-6 3.44mg||172.02%|
|Vitamin C 28.57mg||47.62%|
|Vitamin D 3.36IU||0.84%|
|Vitamin D2 0.1µg|
|Vitamin D3 0µg|
|Vitamin E 1.44mg||4.81%|
|Vitamin K1 (phylloquinone) 241.7µg||302.13%|
|Pantothenic acid 2.94mg||29.37%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.