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


Ingredients

Method

1

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.

2

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.

3

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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