Mushroom and Spinach Risotto
  • 2tablespoons olive oil, divided
  • ½ cup thinly sliced leeks (half-moon slices), rinsed thoroughly
  • 8ounces sliced baby bella mushrooms
  • 2boxes Lundberg Organic Risotto Creamy Parmesanflavor packets removed
  • 2cups So Delicious Dairy Free Coconut Milk Beverage, Original
  • 3cups warm water
  • 3cups baby spinach
  • Grated Parmesan cheese, for garnish
  1. 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.
  2. 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.
  3. 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