Mushroom and spinach risotto

Mushroom and spinach risotto
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Main meal
  • 1 hour or less
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A surprisingly low potassium dish with some high potassium ingredients. Be sure to follow the ingredient quantities and portions size, and then enjoy.


1 tablespoon olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

300g chestnut mushrooms, chopped

300g arborio risotto rice

175ml white wine (optional)

1 low-salt vegetable stock cube, crumbled and mixed with 1 litre boiling water

25g unsalted butter

200g baby spinach (use frozen peas if preferred)

To serve

Handful chopped parsley

1 dessert spoon truffle oil (optional)

50g parmesan cheese, grated


  1. Step 1

    Heat the oil in a large, shallow pan, add in the onion and garlic and cook for about 5 minutes or until until soft. Add the chopped mushrooms, season with a little black pepper and cook again until the mushrooms have softened.

  2. Step 2

    Add in the rice and cook for 1 minute, pour over the glass of wine and cook until it has evaporated (optional step). Add in 250ml of stock and simmer, stirring frequently. Once the rice has absorbed most of the liquid add in next 250ml and repeat the process until all stock has been absorbed and the rice is cooked (it should be plump and creamy). Add a little water if more liquid is needed.

  3. Step 3

    Once the rice is cooked, remove from the heat and add in the butter and spinach (or peas), stir until mixed in and wilted / cooked.

  4. Step 4

    Leave to sit for a minute, then serve into four bowls and top with grated parmesan, a drizzle of truffle oil (optional) and parsley.

Food facts

The rice is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Although this recipe does contain mushrooms and spinach, high potassium foods, overall, when keeping to the portion sizes suggested, this dish is low in potassium and can be enjoyed as part of a low potassium diet.

Although this dish is low in phosphate, it does contain some phosphate, therefore, If you have been prescribed a phosphate binder ensure you take them with this dish.

This is a low protein dish, therefore suitable for those advised to reduce their protein intake.

Use a gluten-free stock.

Use vegetarian parmesan.

Use vegan butter, vegan cheese and vegan wine. Check the truffle oil is vegan, if using.

To increase the fibre in this dish, consider using brown basmati rice in place of white risotto rice. This may require a longer cooking time and more liquid to cook.

This dish is best eaten fresh.