This creamy risotto with peas, spinach, and mushrooms is a nourishing meal that's as healthy as it is delicious. The peas are a good source of plant-based protein and fiber, supporting digestive health and satiety. Spinach adds vitamins and minerals, including iron and vitamin K. We also add mushrooms and yeast flakes for more nutritional goodness and umami. Easy and delicious - enjoy!

Instructions:
Finely dice onion and garlic
Clean and dice mushrooms
Wash and chop spinach (no chopping needed with baby spinach)
Wash and chop parsley
Start frying onion in big pot in some olive oil
After a few mins, add garlic
Add 350gr of washed risotto rice and stir around for a few moments
Add all of the water according to your risotto rice instruction together with broth
Bring to a boil and simmer until risotto rice is nearly done
In the meantime, fry mushrooms in olive oil with a bit of soy sauce
Once risotto rice is nearly done, add peas, yeast flakes and lemon juice
Stir in spinach until wilted, add chopped parsley
Season with salt and pepper
Serve risotto topped with mushrooms

Ingredients:
Bunch of spinach or baby spinach
Mushrooms
Frozen or fresh peas
Onion
Garlic
Half a bunch of parsley
Half a lemon
350gr Risotto rice
Broth
Yeast flakes
Soy sauce
Salt
Pepper
Olive oil