Healthy Recipes Blog

Okay, before you all write and tell me, I admit that this is not the healthiest recipe in the world! It has quite a lot of cheese and butter in it, which is what makes it taste delicious, and makes it rather fatty. I have given you the original recipe but have written in some notes on a healthier variation which I usually use

Spinach & Mushroom Risotto - serves 4

100g (4oz) butter (omit this completely for a lower fat version)

2 tablespoons olive oil

1 onion, finely chopped

1 clove garlic, crushed

100g (4oz) mushrooms, sliced

450g (1lb) Arborio rice

1.5 litres (2.75 pints) hot vegetable stock

salt & pepper

225g (8oz) cooked spinach, chopped

1 teaspoon dried oregano

75g (3oz) grated parmesan cheese (use less, or substitute with a fat-reduced cheese for a lower fat version of the dish)

lemon wedges to garnish

melba toast

Heat the oil and half the butter in a large saucepan. Add the onion and mushrooms and cook for a few minutes until onions are slightly golden brown. Add rice and cook while stirring for 5 minutes. Add the stock, spinach, oregano, garlic and salt and pepper to taste. Stir and cook for 25 minutes (or until rice has absorbed all the water and is tender). Stir in remaining butter and cheese. Serve with lemon wedges and melba toast.