Spinach, turkey and mushroom risotto in a bowl with a spoon.
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Easy healthy spinach, turkey and mushroom risotto

Author: Katerina | Once a Foodie



  • 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)


  • 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!


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