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Spinach and Mushroom Risotto
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Negar H
By Negar H

Spinach and Mushroom Risotto

1 step
Prep:10minCook:30min
Calories: ~350–400 kcal Protein: ~10–12 g Carbohydrates: ~60–65 g Fat: ~5–7 g Fiber: ~6–8 g Sugars: ~8–10 g Sodium: ~600–800 mg (depending on stock and sauce used)
Updated at: Thu, 15 May 2025 06:12:08 GMT

Nutrition balance score

Great
Glycemic Index
49
Low
Glycemic Load
47
High

Nutrition per serving

Calories506.5 kcal (25%)
Total Fat4.3 g (6%)
Carbs95.5 g (37%)
Sugars15.2 g (17%)
Protein19.1 g (38%)
Sodium725.6 mg (36%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
1 Tbspsweet chili sauce
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
2garlic cloves
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
1onion
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
0.5 bunchspring onion
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
4mushrooms
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
0.5zucchini
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
1 bunchspinach
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
0.5can diced tomatoes
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
1 Tbsptomato paste
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
¾ cuprice
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
1 ½ cupschicken stock
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
¼ cupwhite wine
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
salt
1 tbsp sweet chili sauce 2 garlic cloves (omit for low FODMAP) 1 medium onion (use green part of leek for low FODMAP) ½ bunch spring onion (use green part for low FODMAP) 4 medium mushrooms ½ zucchini, sliced 1 bunch spinach ½ can diced tomatoes 1 tbsp tomato paste ¾ cup rice 1½ cups chicken or vegetable stock ¼ cup white wine Pinch of salt ½ tsp black pepper
½ tspblack pepper

Instructions

Step 1
1. In a pot, sauté garlic and onion in sweet chili sauce, adding water as needed. 2. Add spring onion and cook for 2 minutes. 3. Stir in mushrooms and zucchini. 4. Add diced tomato and rice; mix well. 5. Pour in stock and wine, then combine ingredients. 6. Season with salt and pepper. Stir in spinach. 7. Cover with a lid and simmer on low heat until rice is cooked.

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