Easy Mushroom & Spinach Risotto with Basil Pesto

An easy, healthy twist on risotto – studded with garlicky mushrooms and iron-rich spinach. Stir cashew butter into the brown rice to make it irresistibly creamy, then top with crunchy pumpkin seeds, lemon zest and a drizzle of basil pesto. Cook time: 35 mins Cuisine: Italian Food group: Vegan Key ingredient: Earthy mushrooms Allergens: Celery, Nuts May contain: Peanuts, Sesame ---- Nutritional Information Calories: 626 Protein: 14g Carbs: 70g Fat: 30g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the stock cube in a jug with 100ml hot water (50ml for 1 person).

Step 2

Finely dice the onion. Finely chop or crush the garlic. Heat a medium saucepan with 1 tbsp oil on medium heat. Add the garlic and onion and cook for 5-7 mins, until softened. Meanwhile, thinly slice the mushrooms.

Step 3

Add the mushrooms to the pan and cook for 3-4 mins, until soft and golden brown. Season with sea salt. Then, remove from the heat and set aside, until the rice is cooked.

Step 4

Meanwhile, zest and halve the lemon. Make the pesto dressing; in a small bowl, mix half the pesto with 1/2 tbsp olive oil.

Step 5

Once the rice is cooked and drained, reheat the mushroom pan to medium heat. Add the cooked rice, stock, cashew butter, nutritional yeast, remaining pesto and a squeeze of lemon juice (to taste). Rinse the spinach, add to the pan, then cook for 3 mins, until the spinach has wilted and the risotto has thickened. Add a splash of water if it gets too dry.

Step 6

Serve the risotto drizzled with pesto dressing. Sprinkle over the pumpkin seeds and half the lemon zest (or to taste).