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Spinach and Lime Risotto with Portobello Mushrooms

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5 of 3 votes
You have guests for dinner and you want to serve a vegetarian dish? This Spinach and Lime Risotto with Portobello mushrooms is ideal!
Prep Time 10 minutes
Cook Time 25 minutes
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

Calories: 518kcalCarbohydrates: 97gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 11mgSodium: 1762mgPotassium: 779mgFiber: 6gSugar: 8gVitamin A: 5615IUVitamin C: 26mgCalcium: 217mgIron: 6mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!