Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Mushroom, Spinach and Lentil Risotto
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 13 milligrams
- Sodium
- 1066 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 14 grams
- Sugar
- 6 grams
- Protein
- 23 grams
Packed with fiber and protein, this risotto proves that healthy eating can be deeply delicious too. Our twist on this Italian classic starts with earthy oyster and porcini mushrooms and rich mushroom broth to create a luxurious base. Creamy arborio rice is joined by French green lentils for satisfying plant-based protein, and baby spinach adds vibrant color. Thyme, shallot and garlic are risotto classics that lend the dish a satisfying aroma. A final swirl of mascarpone and Parmesan melts into the risotto for its signature velvety richness with no butter needed. A generous 14 grams of fiber and 23 grams of protein per serving is the feel-good bonus in this comforting vegetarian winner.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 13 milligrams
- Sodium
- 1066 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 14 grams
- Sugar
- 6 grams
- Protein
- 23 grams
Ingredients
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Directions
- Bring the broth to a simmer in a medium saucepan. Add the porcini mushrooms, remove from the heat and soak until the mushrooms are tender, about 5 minutes. Transfer the porcini mushrooms with a slotted spoon to a cutting board and finely chop the mushrooms. Keep the broth warm over very low heat.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium heat until it shimmers. Sear half the oyster mushrooms until deep golden-brown on one side, about 3 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper and stir until combined and tender. Transfer the mushrooms to a large plate. Sear the remaining mushrooms with 1 more tablespoon oil, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to the same plate.
- Heat the remaining 2 tablespoons oil over medium heat in the same Dutch oven until shimmering. Add the shallot and cook, stirring frequently, until tender, 3 to 5 minutes. Add the porcini, garlic, thyme and red pepper flakes and stir until fragrant, about 2 minutes. Stir in the rice and lentils and cook, stirring, until the rice is translucent, about 3 minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1/2 cup of hot broth; simmer and stir constantly over medium-low heat until the liquid is absorbed, about 3 minutes. Continue adding broth 1 cup at a time and stirring often until the rice and lentils are just tender, 25 to 28 minutes (you may have some broth leftover).
- Stir in the baby spinach, browned oyster mushrooms, 1/4 cup Parmesan, parsley and mascarpone and cook until the spinach wilts and the risotto is creamy and smooth. Divide among 4 shallow bowls. Sprinkle each with 1/2 tablespoon Parmesan and serve.
Cook’s Note
Food Network defines high-fiber as 5 grams or more of fiber per serving.
