Delicious Living
  • 2 tablespoons olive oil, divided
  • ½ cup thinly sliced leeks (half-moon slices), rinsed thoroughly
  • 8 ounces sliced baby bella mushrooms
  • 2 boxes Lundberg Organic Risotto Creamy Parmesan (flavor packets removed)
  • 2 cups So Delicious Dairy Free Coconut Milk Beverage, Original
  • 3 cups warm water
  • 3 cups baby spinach
  • Grated Parmesan cheese, for garnish

Mushroom and Spinach Risotto

Carsen Snyder | Delicious Living
  • Serves: 6 people

Each box of risotto contains a seasoning packet, but you’ll need only one for this recipe; save the other for flavoring soup stock or another grain dish. If boxed Creamy Parmesan Risotto isn’t available, purchase two regular-flavor risotto boxes; use 2 tablespoons butter instead of 1 tablespoon olive oil in step 2, and stir in ½ cup grated Parmesan cheese in step 3.

(vegetarian, gluten free)

  1. In a heavy, 2-quart saucepan, heat 1 tablespoon oil over medium-high heat. Add leeks and cook for 1 minute, until softened. Add mushrooms and cook for 2–3 minutes, until fragrant.
  2. Stir in remaining 1 tablespoon oil and Lundberg Organic Risotto rice. Add coconut milk beverage, water and one pouch of risotto seasoning (save second pouch for another use). Stir, cover, and bring to a boil. Reduce heat to simmer and cook, uncovered, for 18–22 minutes.
  3. Stir in spinach. Serve immediately, garnished with grated Parmesan if desired.

PER SERVING: 437 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 494mg sodium, 72g carb (3g fiber, 11g sugars), 9g protein

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