Each box of risotto contains a seasoning packet, but you’ll need only one for this recipe; save the other for flavoring soup stock or another grain dish. If boxed Creamy Parmesan Risotto isn’t available, purchase two regular-flavor risotto boxes; use 2 tablespoons butter instead of 1 tablespoon olive oil in step 2, and stir in ½ cup grated Parmesan cheese in step 3.
(vegetarian, gluten free)
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Mushroom and Spinach Risotto
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Ingredients
- 2 tablespoons olive oil, divided
- ½ cup thinly sliced leeks (half-moon slices), rinsed thoroughly
- 8 ounces sliced baby bella mushrooms
- 2 boxes Lundberg Organic Risotto Creamy Parmesan flavor packets removed
- 2 cups So Delicious Dairy Free Coconut Milk Beverage, Original
- 3 cups warm water
- 3 cups baby spinach
- Grated Parmesan cheese, for garnish
Instructions
- In a heavy, 2-quart saucepan, heat 1 tablespoon oil over medium-high heat. Add leeks and cook for 1 minute, until softened. Add mushrooms and cook for 2–3 minutes, until fragrant.
- Stir in remaining 1 tablespoon oil and Lundberg Organic Risotto rice. Add coconut milk beverage, water and one pouch of risotto seasoning (save second pouch for another use). Stir, cover, and bring to a boil. Reduce heat to simmer and cook, uncovered, for 18–22 minutes.
- Stir in spinach. Serve immediately, garnished with grated Parmesan if desired.
Recipe Notes
Nutrition Facts
Mushroom and Spinach Risotto
Amount Per Serving
Calories 437
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 494mg
21%
Total Carbohydrates 72g
24%
Dietary Fiber 3g
12%
Sugars 11g
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 437 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 494mg sodium, 72g carb (3g fiber, 11g sugars), 9g protein
