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Mushroom, Spinach and Lemon Risotto
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Mushroom, Spinach and Lemon Risotto

35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 medium onions, chopped finely
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
9 1/2 ounces button mushrooms, halved
2 cups Arborio rice
6 cups chicken stock
1 cup dry white wine
1 lb baby spinach leaves
2 tablespoons coarsely chopped fresh lemon thyme
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Let's Make It
1
Heat oiled large pan; cook onion, garlic, rind and mushrooms; stirring, until mushrooms are browned lightly.
2
Add rice, stock and wine, bring to boil; simmer, covered 15 minutes, stirring midway through cooking.
3
Remove from heat; stand, covered 10 minutes. Gently stir in spinach and lemon thyme.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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