Dinner,  Easy,  Freezes well,  Great for kids,  Healthy,  Lunch,  Nut free,  Refined sugar free

Easy healthy spinach, turkey and mushroom risotto

Spinach, turkey and mushroom risotto in a bowl with a spoon.
Oh my. Yes, I would like some, please.

Easy to make – no stirring!

I don’t know about your kids but mine sometimes need a bit of prompting to eat healthy food (rather than, say, a bowlful of chopped salami). This is not the case with this risotto. They have been eating it since they were little tots and not once have they scrunched up their nose when this risotto was mentioned. Rather, the usual response seems to be: “Yes, please!”. What other motivation do you need to make it again and again, right?

Plus, it’s so easy. If you have a food processor, it takes maybe two or three whirls in the processor and a few minutes of cooking (without stirring!) and you have a yummy lunch or dinner on the table. No standing at the stove for ages, stirring like mad! I usually make a double batch as it freezes beautifully and is great for those weekdays when you can’t be bothered to cook from scratch.

Spinach, turkey and mushroom risotto in a pan.
You will want to cook up a big batch of this… trust me!

One bowl meal

Plus, it is a true one bowl meal, with meat, rice and veggies already included.

Finally, because everything is processed fairly finely, it is suitable to be given to toddlers who might have otherwise trouble chewing meat or larger bites.

I originally found this recipe online but over time, having made it many times over the years, I have adjusted it to suit me (read, my laziness). Quite the Nigella-esque approach, I’d say.

So tasty!

While the green and brown colours may not look the best in photos, don’t be fooled – this recipe is definitely a winner tastewise and you will find yourself making it over and over. And think about all the lovely things your kids are getting – chia seeds, lean meat and all the goodness from spinach.

Spinach, turkey and mushroom risotto in a bowl with a spoon.
Easy healthy spinach and mushroom risotto – ready to eat!

Ingredients

(for about 4 portions – double if you want some leftovers to freeze)

  • 250 g quick cook rice pouch (I like to use rice with quinoa or chia)
  • 250 g ground turkey or chicken
  • 2 tsp olive oil
  • 1 brown onion, peeled and chopped into large chunks
  • a big squeeze of chopped garlic paste or a couple of cloves of garlic
  • 200 g sliced mushrooms
  • 60 g baby spinach leaves
  • 1 reduced salt chicken stock pot (such as this one)
  • 2 cups water
  • Grated light tasty cheese
  • Grated mozzarella cheese (optional)
Spinach, turkey and mushroom risotto in a bowl with a spoon.
No need to share if you don’t want to!

Method

  1. Cook the rice pouch in the microwave according to instructions and set aside.
  2. In a food processor, blitz the onion with the garlic.
  3. In a large pan, heat the olive oil and add the onion and garlic mixture. Cook for a couple of minutes.
  4. Add the turkey or chicken mince to the pan and brown it, breaking up any chunks with a wooden spoon.
  5. In the same food processor (no need to clean the bowl), blitz the mushrooms with some water (say, 1/2 cup), and add to the pan.
  6. In the same food processor (no need to clean the bowl), blitz the spinach leaves with some water (say, 1/2 cup) and add to the pan.
  7. Add the chicken stock pot and cooked rice to the pan and stir everything together.
  8. Add extra water to the pan (about 1 cup, the mixture should be fairly watery at this stage), cover with a lid and let simmer on low to medium heat for about 10 minutes to let all the flavours blend together. Stir occasionally.
  9. Take off the lid and stir well, making sure most of the water has been absorbed. The risotto should be neither watery, nor dry at this point. You can always cook it for a little longer if it seems still watery, or add a little bit more water if it is dry.
  10. Mix through grated cheese (tasty cheese and/or mozzarella), stir and serve.
  11. This will keep in the fridge for a week, and if you can’t eat it in that time, freeze it. It freezes really well.
  12. Enjoy!

Easy healthy spinach, turkey and mushroom risotto

Author: Katerina | Once a Foodie

Equipment

  • Food processor

Ingredients

  • 250 g quick cook rice pouch (I like to use rice with quinoa or chia)
  • 250 g ground turkey or chicken
  • 2 tsp olive oil
  • 1 brown onion, peeled and chopped into large chunks
  • a big squeeze of chopped garlic paste or a couple of cloves of garlic
  • 200 g sliced mushrooms
  • 60 g baby spinach leaves
  • 1 reduced salt chicken stock pot (such as this one)
  • 2 cups water
  • grated light tasty cheese
  • grated mozzarella cheese (optional)

Instructions

  • Cook the rice pouch in the microwave according to instructions and set aside.
  • In a food processor, blitz the onion with the garlic.
  • In a large pan, heat the olive oil and add the onion and garlic mixture. Cook for a couple of minutes.
  • Add the turkey or chicken mince to the pan and brown it, breaking up any chunks with a wooden spoon.
  • In the same food processor (no need to clean the bowl), blitz the mushrooms with some water (say, 1/2 cup), and add to the pan.
  • In the same food processor (no need to clean the bowl), blitz the spinach leaves with some water (say, 1/2 cup) and add to the pan.
  • Add the chicken stock pot and cooked rice to the pan and stir everything together.
  • Add extra water to the pan (about 1 cup, the mixture should be fairly watery at this stage), cover with a lid and let simmer on low to medium heat for about 10 minutes to let all the flavours blend together. Stir occasionally.
  • Take off the lid and stir well, making sure most of the water has been absorbed. The risotto should be neither watery, nor dry at this point. You can always cook it for a little longer if it seems still watery, or add a little bit more water if it is dry.
  • Mix through grated cheese (tasty cheese and/or mozzarella), stir and serve.
  • This will keep in the fridge for a week, and if you can’t eat it in that time, freeze it. It freezes really well.
  • Enjoy!

Notes

You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: