Quick and easy spinach, lentil and mushroom risotto

This has become a favourite in our house (yes, even I was surprised!) which is a relief as it is the type of meal that you can whip up in 25 mins and you actually don’t need to do any real “cooking”! 

Info before you start: 

  • This feeds 2 of adults and one baby so adjust the portions accordingly
  • Takes 20-25 mins before its on the table

What you need: 

  • 1 cup of risotto
  • 3-5 mushrooms
  • 1/2 cup of lentils (doesn’t matter what colour) 
  • 1/2 bag of fresh or 3-4 block of frozen spinach 
  • 1 or 2 babybel or handful grated cheese

How to cook: 

  • Put the lentils and risotto in a saucepan and cover with boiling water
  • Bring to the boil for a few mins; chop the mushrooms whilst you wait
  • Add the chopped mushrooms and simmer 
  • Add any additional boiled water as and when the risotto soaks it up and more is required
  • At the end, add in the spinach and cheese, stir for 1-2 mins
  • Serve and enjoy! 

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