Spinach and Lime Risotto with Portobello Mushrooms

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You have guests for dinner and you want to serve a vegetarian dish? This Spinach and Lime Risotto with Portobello mushrooms is ideal!

What choice of rice for the risotto?

To cook a risotto, you need a special rice rich in starch, which gives the typical sticky texture of this dish.

For this, I advise you to use an Italian variety. The best known is the Arborio variety. But there are other varieties like the Vialone Nano or Maratelli and / or the Carnaroli.

Spinach and Lime Risotto with Portobello Mushrooms

What are Portobello mushrooms?

The Portobello is a brown colored mushroom. It differs from others mushrooms because of its large size: it is the largest of the domestic mushrooms!

Portobello is perfect for replacing meat in many recipes because it has the advantage of remaining firm when cooked. You can cook it as a steak, as in the following recipe, as a burger or even as a stew.

In addition, as it is rich in proteins and vitamins, it is really recommended when following a vegetarian diet.

Portobello Mushrooms steak

Recipe for Spinach and Lime Risotto with Portobello Mushrooms

For about 4 people you need the following ingredients.

Ingredients

For the risotto

  • 400g arborio rice
  • 1 onion
  • 2 cloves garlic
  • 12 cl of dry white wine
  • 1.5 l vegetable broth
  • 200 g fresh spinach
  • Salt
  • Pepper
  • 50 g grated Parmesan
  • 2 lime, organic

For the Portobello mushrooms

  • 4 or 8 Portobello mushrooms depending on their size
  • 2 sprigs of thyme or rosemary
  • Olive oil
  • Salt
  • Pepper

Preparation

Cut the onion into thin strips.

Heat a little olive oil in a large saucepan. Add the onion and cook for 2 minutes. Then add the chopped garlic cloves. Sauté for 1 minute.

Then add the rice and sauté, stirring well, until translucent. Then pour in the white wine and then the vegetable broth. Add salt and pepper. Cook over low heat until the rice has absorbed all the water.

Meanwhile, heat a little olive oil in a pan. Wash the Portobello mushrooms and brown them for about 5 minutes on each side. Add the sprigs of rosemary at the end of cooking. Add salt and pepper.

Wash the fresh spinach leaves. Then, about 5-10 minutes before the rice is ready, add the fresh spinach. Then add the grated Parmesan, the zest of a lime and the juice of the lime. Stir well.

Serve the risotto with one or two Portobello mushrooms. Add a drizzle of olive oil and a little lime zest and grated Parmesan.

Spinach and Lime Risotto with Portobello Mushrooms

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Print Recipe

Spinach and Lime Risotto with Portobello Mushrooms

You have guests for dinner and you want to serve a vegetarian dish? This Spinach and Lime Risotto with Portobello mushrooms is ideal!
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 10 mins
Cook Time 25 mins
Course Main course
Cuisine Italian, Mediterranean
Servings 4
Calories 518 kcal

Ingredients
  

For the risotto

  • 400 g arborio rice
  • 1 onion
  • 2 cloves garlic
  • 12 cl of dry white wine
  • 1.5 l vegetable broth
  • 200 g fresh spinach
  • Salt
  • Pepper
  • 50 g grated Parmesan
  • 2 lime organic

For the Portobello mushrooms

  • 4 or 8 Portobello mushrooms depending on their size
  • 2 sprigs of thyme or rosemary
  • Olive oil
  • Salt
  • Pepper

Instructions
 

  • Cut the onion into thin strips.
  • Heat a little olive oil in a large saucepan. Add the onion and cook for 2 minutes. Then add the chopped garlic cloves. Sauté for 1 minute.
  • Then add the rice and sauté, stirring well, until translucent. Then pour in the white wine and then the vegetable broth. Add salt and pepper. Cook over low heat until the rice has absorbed all the water.
  • Meanwhile, heat a little olive oil in a pan. Wash the Portobello mushrooms and brown them for about 5 minutes on each side. Add the sprigs of rosemary at the end of cooking. Add salt and pepper.
  • Wash the fresh spinach leaves. Then, about 5-10 minutes before the rice is ready, add the fresh spinach. Then add the grated Parmesan, the zest of a lime and the juice of the lime. Stir well.
  • Serve the risotto with one or two Portobello mushrooms. Add a drizzle of olive oil and a little lime zest and grated Parmesan.

Nutrition

Sodium: 1762mgCalcium: 217mgVitamin C: 26mgVitamin A: 5615IUSugar: 8gFiber: 6gPotassium: 779mgCholesterol: 11mgCalories: 518kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 6gProtein: 15gCarbohydrates: 97gIron: 6mg
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