Mushroom Risotto with Spinach (serves 2)
One of my INR LOWERING recipes. You know the times when your INR is higher so at the top end or past your Therapeutic Range. I use my food to balance this out. I work with my doctors to reduce changing my Warfarin dose and adjust my Vitamin K intake instead. This is loaded with spinach which is a Vitamin K booster. I sometimes take this if I fancy a glass of wine or two. Adding some balance and still enjoying myself.
Not a great recipe to freeze, its so much better served immediately after cooking. Don't be scared of Spinach when on warfarin. Our bodies still need it, just learn how to manage your intake.
Values per serving
Vitamin K (mcg) 56.2
Protein (g) 9.7
Calories (kcal) 169
Fat (g) 7.39
To make you will need
2tbs Olive Oil
1 cup Spinach, raw
2 cloves Garlic
100g Mushrooms, white or mixed
800ml Chicken Stock
200g Arborio Rice (Risotto rice)
1 tbsp Butter
5g Parmesan Cheese, grated
Salt & Pepper to taste
- Warm the Chicken Stock in a pan on a low heat.
- Heat 1 tbsp olive oil in another pan. Add the mushrooms and cook until they sweat.
- Put the mushrooms and the liquid in a bowl at the side.
- Heat the remainder of the Olive Oil and add the shallots. Cook for 1 minute until soft.
- Add the rice to the pan and stir coating it with oil.
- Gradually add a ladle of stock and stir the rice until this is absorbed. Continue to do this until all the stock has been used and been absorbed by the rice.
- Remove from the heat and stir in the mushroom with their liquid and the spinach. Continue to stir until the spinach has wilted.
- Add the butter and stir into the risotto.
- Season with salt and pepper to taste.
- Serve immediately.