Mushroom And Spinach Risotto Tasty and delicious risotto with mushrooms and spinach. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update Main Ingredients Onion, Carrots Cuisine Italian Course Noodles and Pastas Prep Time 11-15 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Mushroom And Spinach Risotto 1 medium Onion 4 medium Carrots 2 1/2 cups Arborio rice 1 cup Mushrooms 2 medium Green capsicums 4 tablespoons Butter 1 cup White wine 6 cups Water to taste Salt 1/2 teaspoon Black peppercorns freshly ground 1 tablespoon Dry Basil 1 cup Parmesan cheese grated Method Peel and chop the onion. Scrape and slice the carrot. Clean and slice the mushrooms.Roast capsicum and quarter. Melt butter on a slow fire, add chopped onion and cook until transparent. Mix sliced mushroom and carrots, cook for few minutes, then add rice and cook for about two minutes stirring constantly. Add white wine and once the rice has fully absorbed the wine, gradually add hot water or stock (six cups) and stir constantly. After about five minutes add salt, pepper powder, dried basil and the spinach puree. After the rice is almost cooked, add most of the grated parmesan and stir. Add roasted capsicum pieces and serve hot topped with the remaining cheese. Nutrition Info Calories 2847 Carbohydrates 458.1 Protein 70.9 Fat 80.7 Other Fiber Iron- 25.2mg #Arborio rice #Black peppercorns #Butter #Carrots #Dry Basil #Green capsicums #Mushrooms #Onion #Parmesan cheese #Salt #White wine Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article