Spinach and Mushroom Risotto
with softened leeks and sprinkled walnuts
Whether it's the velvety consistency or the amount of delicious veg packed inside, this veggie risotto is an inherently comforting dish. Serve piled high in bowls and finished off with a sprinkling of cheese and walnuts for added taste and texture.
Tags:
Veggie
•Quick Prep
Allergens:
Celery
•Milk
•Sulphites
•Walnuts
The quantities provided above are averages only.
Total50 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
225 grams
Risotto Rice
60 grams
Baby Spinach
2 unit(s)
Garlic
1 sachet(s)
Vegetable Stock
25 grams
Grated Italian Style Hard Cheese
125 grams
Cherry Tomatoes
1 sachet(s)
Red Wine Vinegar
20 grams
Walnuts
1 unit(s)
Onion
½ unit(s)
Leek
150 grams
Mushrooms
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Energy (kcal)615 kcal
Energy (kJ)2575 kJ
Fat11.9 g
of which saturates3.3 g
Carbohydrate109.2 g
of which sugars8.4 g
Protein18.7 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Ladle
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Dilute the stock in 750ml hot water (double for 4p).
- Halve, peel and chop the onion into small pieces. Thinly slice the mushrooms.
- Trim the leek then halve lengthways. Thinly slice half (double for 4p) widthways.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the spinach.
2
- Place a large pan over medium heat with 3 tbsp butter (double for 4p).
- When hot, add onion, leek and mushrooms. Season with salt.
- Cook until softened, stirring occasionally, 2-3 mins.
- Add the garlic and vinegar.
- Cook, stirring constantly, until fragrant, 1-2 mins.
3
- Add the rice, stir and cook until edges of rice are translucent, 1-2 mins.
- Stir in a ladle of your stock. When stock has been absorbed, stir in another ladle.
- Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. Cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
- Add additional water if it becomes too dry.
4
- Meanwhile, add tomatoes and 1 tbsp oil (double for 4p) to a lined baking tray.
- Season with salt and pepper then toss to coat.
- Roast in the middle of the oven until tomatoes start to burst, 10-11 mins.
TIP: Keep your eye on them so they don't burn!
5
- When the last of the stock has been absorbed and rice is creamy, add the cheese and spinach to the risotto.
- Stir until spinach wilts, 3-4 mins.
- Mix through the roasted tomatoes.
- Season to taste with salt and pepper.
- Roughly chop the walnuts.
6
- Divide your warming risotto between bowls.
- Finish with a sprinkling of walnuts.
More delicious recipes with similar ingredients
Roasted Duck Breast with Plum Sauce
with pak choi and creamy mash
Warm Goat's Cheese and Apple Salad
with crostini and caramelised onion chutney
Spiced Lamb Kofta Couscous Bowl
with pickled cucumber and mint yoghurt
Smoked Salmon Rigatoni
with baby spinach and cream cheese
Rosemary Pork Meatballs and Cheesy Chips
with red wine jus and roasted carrots
Pulled Pork Noodle Wok
with stir-fried veg
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
Bell Pepper Jack O'lanterns
with mummified potatoes
Scary Spider Cheese Burger
with BBQ sauce and chips
Shepherd's Pie
with cheesy mashed potato and tomato salad
Chicken and Truffle Burger
with cheesy fries and tomato side salad
Beef in Mushroom Sauce
with scallions and roast potatoes
Spider Web Bacon and Veg Soup
with warm baguette and creme fraiche
Panko Crusted Salmon and Potato Wedges
with roasted cherry tomatoes and courgette
Salmon in Creamy Mustard Curry
with green peas and rice
Alfredo Style Cheesy Chicken Linguine
with spinach, chives and balsamic glaze
Creamy Salmon Linguine
with peas and parsley
Harissa Spiced Pork Meatballs
with green beans, cherry tomatoes and couscous
Caramelised Onion Chicken Burger
with honey mustard mayo and crispy chips
Pesto Chicken Traybake and Garlic Rice
with roasted pepper and cherry tomatoes
This week's must-try HelloFresh recipes
Pulled Pork Bao and Chilli Potatoes
with apple salad and chipotle chutney
Chicken and Chorizo Fajitas
with chipotle aioli and sweet chilli sauce
Beef and Hand-cut Rosemary Chips
with garlicky green beans
Roast Tomato and Lentil Soup
with crispy breadsticks
Korean-inspired Irish Sirloin Steak
with spicy mayo, sesame broccoli and roast potatoes
Stir-fried Leek and Beef Udon
with peanuts and veg
Bang Bang Prawn Bowl
with fragrant rice and sweet chilli sauce
Chicken Korma Style Curry
with broccoli and rice
Pork Rigatoni in Rich Tomato Sauce
with spinach and sprinkled cheese
Honey Ginger Prawns
with stir-fried broccoli and jasmine rice
Chicken and Lemon Orzo
with fennel and Italian style cheese
Homemade Apple Beef Burgers
with chips and balsamic onion chutney
Linguine Melanzane
with blistered cherry tomatoes
Spiced Aubergine Pearled Couscous Bowl
with cannellini beans and Greek style cheese
Sweet Potato and Goat's Cheese Salad
with root veg, apple and lentils
Pan-seared Sausages and Kale Colcannon
with caramelised onion gravy
Garlic Pork Meatball Noodles
with bell pepper and pak choi
Asian-inspired Spiced Beef
with bell pepper, coriander and pak choi
Spinach and Tofu Dahl
with coriander and lime
Sweet Soy Chicken Tacos
with charred corn salad