Mushroom & spinach risotto with basil pesto
Created by the wonderful Mindful Chef
Garlicky mushrooms and vitamin-rich spinach stud our healthy spin on risotto, made with brown rice and topped with crunchy pumpkin seeds, lemon zest and herby basil pesto. We add irresistible creaminess with nutty cashew butter.
Cooking Instructions
Boil a kettle. Dissolve the stock cube in a jug with 600ml boiling water. Rinse the rice, then place in a saucepan with the stock on a medium heat for 20-25 mins until all, or nearly all, of the water is absorbed.
Meanwhile, finely dice the onion. Crush or finely chop the garlic. Thinly slice the mushrooms. Zest the half lemon.
Heat a medium pan with 1 tbsp oil on a medium heat. Cook the garlic and onion for 5 mins, until softened. Add the mushrooms and cook for 3 mins. Turn off the heat and keep warm until the rice is ready.
Add the cooked rice (include any remaining stock from the rice pan) to the mushrooms and onion. Stir in the cashew butter, nutritional yeast, spinach, half the pesto and a generous squeeze of lemon juice; mix and cook for 3 mins. Add a little more water if the rice becomes too dry. Season with sea salt and black pepper.
In a small bowl, mix the remaining pesto with 1/2 tbsp olive oil to get a thinner consistency for drizzling.
Serve the risotto drizzled with the remaining pesto. Sprinkle over the pumpkin seeds and lemon zest.
Cook time: 35 mins
Allergens: Celery, Nuts
Cuisine: Italian
Ingredients
2 tbsp cashew butter (Nuts)
2 garlic clove
1 lemon (use half)
120g chestnut mushrooms
1 tbsp nutritional yeast
1 brown onion
2 tbsp basil pesto
2 tsp pumpkin seeds
80g baby spinach
1 vegetable stock cube (Celery)
160g brown rice
Nutritional Information
Calories: 649
Protein: 16g
Carbs: 84g
Fat: 29g