Mushroom & spinach risotto with basil pesto

Garlicky mushrooms and vitamin-rich spinach stud our healthy spin on risotto, made with brown rice and topped with crunchy pumpkin seeds, lemon zest and herby basil pesto. We add irresistible creaminess with nutty cashew butter. Calories: 649 Protein: 16g Carbs: 84g Fat: 29g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle. Dissolve the stock cube in a jug with 600ml boiling water. Rinse the rice, then place in a saucepan with the stock on a medium heat for 20-25 mins until all, or nearly all, of the water is absorbed.

Step 2

Meanwhile, finely dice the onion. Crush or finely chop the garlic. Thinly slice the mushrooms. Zest the half lemon.

Step 3

Heat a medium pan with 1 tbsp oil on a medium heat. Cook the garlic and onion for 5 mins, until softened. Add the mushrooms and cook for 3 mins. Turn off the heat and keep warm until the rice is ready.

Step 4

Add the cooked rice (include any remaining stock from the rice pan) to the mushrooms and onion. Stir in the cashew butter, nutritional yeast, spinach, half the pesto and a generous squeeze of lemon juice; mix and cook for 3 mins. Add a little more water if the rice becomes too dry. Season with sea salt and black pepper.

Step 5

In a small bowl, mix the remaining pesto with 1/2 tbsp olive oil to get a thinner consistency for drizzling.

Step 6

Serve the risotto drizzled with the remaining pesto. Sprinkle over the pumpkin seeds and lemon zest.