How To Make Creamy Spinach and Mushroom Risotto
You only need 30 minutes to cook up this savory spinach and mushroom risotto! It’s packed with rice mix, cheese, and heavy cream for a quick creamy plate.
Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
Serves:
Ingredients
- 2tbspbutter
- ½cupmushrooms,sliced
- ½cuponion,chopped
- 2½cupswater
- 8ozZatarain’s® Yellow Rice,(1 package)
- ½cupheavy cream
- ½cupmonterey jack cheese,shredded
- 1cupbaby spinach leaves
Instructions
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Melt the butter in medium saucepan on medium-high heat.
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Add the mushrooms and onion, then cook and stir for 2 minutes or until onion begins to soften.
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Stir in the water and Rice Mix. Bring to boil, stirring occasionally. Reduce heat to low, then cover and simmer 20 minutes.
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Stir in cream and cheese, then cover and cook 5 minutes longer or until rice is tender. Stir in spinach. Remove from heat.
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Let stand for 5 minutes. Fluff with fork before serving and enjoy.
Nutrition
- Calories: 429.71kcal
- Fat: 22.15g
- Saturated Fat: 13.75g
- Trans Fat: 0.23g
- Monounsaturated Fat: 6.22g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 48.18g
- Fiber: 0.48g
- Sugar: 1.95g
- Protein: 9.02g
- Cholesterol: 70.71mg
- Sodium: 120.79mg
- Calcium: 161.02mg
- Potassium: 157.12mg
- Iron: 0.74mg
- Vitamin A: 215.23µg
- Vitamin C: 2.54mg
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