Cannellini Bean, Mushroom and Lemon Risotto

Servings: Serves: 4

Nutritional Information:

Per serving (303g)

Calories 420, Fat 4.6g, Saturates 0.5g, Carbohydrate 84g, Sugars 3g, Fibre 7g, Protein 15g, Salt 2g




In a large saucepan, over a medium heat, add the vegetable oil, garlic, onion and mushrooms and cook for 3-4 minutes until the onions and mushrooms are soft.


Add the Arborio rice and cook for a further 1-2 minutes, then slowly stir in the stock in stages to allow the stock to absorb each time.


Once all the stock is used up and the rice is cooked, add the spinach, cannellini beans and lemon juice and cook for a further 2-3 minutes until the spinach has wilted.
Top with the lemon zest and chopped parsley to finish.


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