Spinach and Mushroom Risotto 2

Spinach & Mushroom ‘Risotto’ with Lobster

Serves: 1-2

Happy Monday! I hope you had a great weekend! Today I am traveling home from Arizona (Edit: I have extended my stay until Wednesday so I can enjoy some additional time with my sister!!! Yippee! 😉 ) , but I couldn’t miss this month’s Recipe Redux Challenge! For those of you who aren’t familiar with Recipe Redux it is the first and only recipe challenge founded by registered dietitians. The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. It was founded by 3 amazing dietitians with a belief that healthier eating should always taste delicious. And let me tell you, I totally agree! The amazing bloggers who participate in this have come up with so many delicious, yet healthy recipes! If you haven’t been to the Recipe ReDux site yet, definitely pop over and check it out! Plus you can check out the other delicious recipes from this month below!!

This month our challenge was to create a “One Pot” meal using a ‘Food Trend’ for 2013. Well, let me tell you, there are going to be some amazing things happening in the world of food this year! Some of the things I read about were game meats, meatless meals, donuts (?), beer, artisan cheeses, popcorn (this one was huge!), vegetable pasta (aka zucchini pasta), crab and cruciferous vegetable (brussels, cauliflower, cabbage, etc). The list went on! Well, you all know what stood out to me, cruciferous vegetables!! Given my love of brussels sprouts and cauliflower, I knew I had to use one of the two ingredients. Yes, that was the plan on January 3rd….and as the days started going by and I was coming down to the wire for my trip I honestly didn’t think I was going to be able to make a recipe this month. I was bummed, but at the same time didn’t want to stress out over it. Well, as it happened, I was trying to eat up the remaining veggies before I left and I had a bag of cauliflower. I had just been talking with my grandmother a few days prior about a lobster dish I had on Cape Cod awhile back. Well, next thing you know, I was using up the remaining mushrooms and spinach too! This amazing, healthy, paleo ‘risotto’ was born….and devoured in less than 10 minutes flat! 😉 I hope you enjoy!

(I apologize for the awful coloring on the pictures, but the weather here in NJ has been dark and dreary 🙁 No sunlight = horrible photos!)

Spinach and Mushroom Risotto 3

Fit Ingredients

  • 2 1/2c cauliflower, riced (about 255g when riced)
  • 3 oz portobello mushrooms
  • 2 cups (42g) fresh spinach
  • 3oz (85g) lobster or langostino tails (I used Trader Joe’s brand)
  • 3/4 cup coconut milk (I used carton, but full fat will give more true consistency)
  • 1 1/2 tsp arrowroot + 1 1/2tsp water
  • 1 1/2 tsp olive oil
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 2 1/2 tsp italian herb seasoning
  • Salt & Pepper to taste

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  • large pot

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Directions

1. Roughly chop your mushrooms and spinach.

2. Combine your arrowroot and water in a small bowl.

3. Heat pot oven medium heat.

4. Add your olive oil, coconut milk and dissolved arrowroot to your pan.

5. Mix until the milk begins to thicken. (This took me about 5 minutes or so)

6. Mix your spices: onion powder, garlic powder and italian herbs to the milk. Mix well.

7. Add your chopped mushrooms and spinach to your rue.

8. Cook for 3-4 minutes or until mushrooms begin to soften.

9. Add your riced cauliflower to your pot.

10. Stir to combine all ingredients.

11. Cook, stirring every minute or so, until the cauliflower is cooked and the milk is mostly absorbed.

12. Stir in your lobster meat (or serve on top).

13. Plate your ‘risotto’ and serve warm.

Mushroom Spinach Risotto 1

This dish turned out amazing! It was loaded with flavor and quite simple to put together! Plus it is packed with veggies, protein and tons of fiber! It made a perfect, paleo, substitution for an otherwise, unhealthy risotto!

Spinach and Mushroom Risotto 4

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Nutrition (for the entire recipe)

Calories: 283.6, Protein: 27.7g, Carbs: 24.4g, Fat: 11.8g (4g Saturated), Sodium: 337mg, Fiber: 18g** (Net Carbs: 6.4g)

**That’s right, 18g!! WOW!!

This recipe makes a HUGE portion! Feel free to divide it in half. However, I would add in an additional serving of lobster and serve with a salad or some fresh cut fruit.

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21 Comments
  • Keep on enjoying your time!!!!!!!!!!!!! Always great recipes! :)
    January 21, 2013
  • Ck
    I LOVE that you give us recipes for one person and also lay out the nutritional information. Too many others leave the nutritional info off altogether, and give recipes for 4,6 or even 8. If I am cooking for myself (kids in college, husband works late), the last thing I need is so much food left over! Keep up the good work!
    January 21, 2013
  • My pictures have been so BAD too with this dreary weather! Soak up that sun and heat woman while you can, because it's dreary today and very cold and should be through the week. Enjoy yourself! :)
    January 21, 2013
  • Continue enjoying your time w/ your sister girl!!!! :)
    January 21, 2013
  • I am dying to make so many dishes with cauliflower and this one has just moved to the top of the list!
    January 22, 2013
  • Kathy
    Made this for my lunch yesterday and I have to say, it was so good. This may be my new comfort food. I wonder how a riced mixture of cauliflower and broccoli would taste.....may give that a try;)
    January 23, 2013
      • Kathy
        Too funny!! Great minds.......
        January 24, 2013
          • Kathy
            I did try the broccoli/cauliflower last night; pretty good. I thought it gave it a different texture!?
            January 25, 2013
          • Kathy
            yes, the texture was good. I just placed it into the bowl and sub. Salmon and used a small amount of red onion instead of onion powder. This is my first experience with ricing, love it and it is so easy to make. Arrowroot must be Paleo approved.
            January 25, 2013
  • Glad you're getting some extra time with family! (And some extra time to be warm and sunny in AZ). Now this sounds like one fancy "risotto!" I'm actually not a huge fan of the real deal (unless it's the REAL real deal with all the insane amounts of cream and cheese...), but I love cauli "rice." Or really, like you, all cruciferous veggies...like cabbage ;)
    January 24, 2013
  • What a creative dish! And I learned a lot in your post: So smart to use cauliflower as 'rice' and I had no idea TJ's had lobster! Thanks for the 'scoop' on some of the new trends!
    January 26, 2013

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