Mushroom Spinach Carrot Leek Risotto

Mushroom Spinach Carrot Leek Risotto is a vegetarian variation of the popular Italian risotto. Arborio rice is cooked slowly with carrot, mushroom, leek and garlic . Vegetable stock is added in parts in the rice and vegetable mixture and cooked till creamy stirring in between. Spinach is added at the end with the seasonings. This gluten free Mushroom spinach carrot leek risotto is a complete one pot meal for the entire family and is nutritious and quick and easy to make for a quick week night dinner.

Risotto is cooked with butter, white wine, cheese. I have not used this all and tried to make the healthy version of risotto. The risotto is full of flavors with mushrooms, leek and vegetables and has become comfort food of my family.

Friends do try this healthy, quick and easy dish and share your feedback with me.

Khao dilse, khilao dilse aur banao dilse…

Mushroom Spinach Carrot Leek Risotto
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Mushroom Spinach Carrot Leek Risotto

Mushroom Spinach Carrot Leek Risotto is a vegetarian variation of the popular Italian risotto. Arborio rice is cooked slowly with carrot, mushroom, leek and garlic . Vegetable stock is added in parts in the rice and vegetable mixture and cooked till creamy stirring in between. Spinach is added at the end with the seasonings. This gluten free Mushroom spinach carrot leek risotto is a complete one pot meal for the entire family and is nutritious and quick and easy to make for a quick week night dinner.
Course brunch, dinner, Global, glutenfree, lunch, Main Course, Main Dish, one meal dish, one pot meal, roz ka khana
Keyword arborio rice, babyspinach, basmatirice, carrot, dinner, gluten free, italian, leek, lightlunch, mushroom, one pot meal, quickdinner, risotto
Prep Time 15 minutes
Cook Time 40 minutes
Servings 3 people
Calories 545kcal

Equipment

  • heavy bottom pan with lid
  • spatula
  • spoon
  • knife

Ingredients

Instructions

  • Put virgin olive oil and garlic to heat in a pan. (the slow heating of the garlic in the oil this way will infuse the flavor of garlic in the oil). If you do not have virgin olive oil then use regular cooking olive oil or any flavorless oil.
    Mushroom Spinach Carrot Leek Risotto
  • Add leek and spring onions white and little salt and saute till everything is translucent around 3-4 minutes.
    Mushroom Spinach Carrot Leek Risotto
  • Add sliced mushrooms. Mix well and saute for 2 minutes.
    Mushroom Spinach Carrot Leek Risotto
  • Add chopped carrots and saute for 2 minutes.
    Mushroom Spinach Carrot Leek Risotto
  • Add some half spring onions greens and mix well.
    Mushroom Spinach Carrot Leek Risotto
  • Add the arborio rice. (No need to wash or soak the rice).
    Mushroom Spinach Carrot Leek Risotto
  • Mix well and saute the rice for 3-4 minutes till it gets brown slightly. Add one cup of vegetable stock and mix well. Cover and cook on medium heat till rice has absorbed most of the liquid. Make sure you stir the rice frequently in between to prevent sticking from the bottom of the pan.
    Mushroom Spinach Carrot Leek Risotto
  • After the water is absorbed again add one cup of vegetable stock. Cover and cook on medium heat till all the stock is absorbed well.
    Mushroom Spinach Carrot Leek Risotto
  • Stock is absorbed well. The rice is getting thicker.
    Mushroom Spinach Carrot Leek Risotto
  • Add one more cup of stock and cover and cook till the liquid is absorbed stirring in between.
    Mushroom Spinach Carrot Leek Risotto
  • After the liquid is absorbed, add remaining stock and salt and cover and cook similarly as above.
    Mushroom Spinach Carrot Leek Risotto
  • Once the liquid is absorbed and the rice is cooked as per your liking, add the chopped spinach and remaining spring onions green. (If using fresh parsley then add now). If you want you can add 1/3 cup of grated parmesan cheese at this stage. I have not added and just used for garnishing the rice. Stir and cook well till the spinach shrinks.
    Mushroom Spinach Carrot Leek Risotto
  • Season with black pepper, mixed herbs, dried parsley (if not using fresh parsley), chili flakes.
    Mushroom Spinach Carrot Leek Risotto
  • Mix well. The risotto is ready to serve.
    Mushroom Spinach Carrot Leek Risotto
  • Serve immediately the mushroom spinach carrot leek risotto in the plate and garnish with grated parmesan cheese, spring onion green and black pepper and enjoy!!. Leftover risotto can be refrigerated in an airtight container and re heated in microwave before serving again .
    Mushroom Spinach Carrot Leek Risotto

Nutrition

Calories: 545kcal | Carbohydrates: 97g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1463mg | Potassium: 661mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6806IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 7mg

2 thoughts on “Mushroom Spinach Carrot Leek Risotto”

  1. 5 stars
    The photos provided with this recipe are very helpful. Thank you for this thoughtful addition to assist in making this risotto a big success with my family. I particularly loved the carrots being cooked in the stock. And the spinach and parsley going in at the end really bring a good balance to this dish. Yummy.

    Reply
    • Thank you so much. I am so glad that the recipe was helpful to you and that your family liked it. Your valuable comments gives me lots of motivation and inspiration !!

      Reply

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