A healthier yet still delicious risotto to help you keep on track of your health and fitness goals.


  • 3 tbsp olive oil

  • 1 brown onion, diced

  • 2 garlic cloves, crushed

  • 2 cups brown rice (quick-cook rice recommended)

  • 6 cups reduced-salt chicken stock, warmed

  • 2 cups chopped mushrooms

  • 2 cups baby spinach

  • 2 tbsp fresh chopped chives

  • 25g parmesan cheese, shaved

  • Salt and pepper, to taste


  • 1.

    Heat oil in a large pan. Add onion and sauté until translucent. Add garlic and rice, and stir to coat with oil. Pour the chicken stock slowly into the pan, one cup at a time, stirring constantly – only add the next cup of stock once the first cup is nearly all absorbed by the rice. Because brown rice takes a while to cook, it may take 40-50 minutes before the rice is tender; use quick-cook rice for a faster result.

  • 2.

    When the rice is almost done, add the mushrooms and a last ladle of stock. When the rice is cooked, stir through the spinach and chives, season with salt and pepper, then top with parmesan to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 412kj
  • Fat Total 12g
  • Saturated Fat 2g
  • Protein 13g
  • Carbohydrate 61g
  • Sugar 5g
  • Sodium 864mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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As featured in the The Healthy Mummy – Winter Cookbook and Weight Loss Plan

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