Vegan Mushroom and Spinach Risotto
Vegan Mushroom and Spinach Risotto is a delightful and comforting dish that brings together the earthy flavors of mushrooms, the freshness of baby spinach, and the creaminess of Arborio rice. This dairy-free risotto is perfect for vegans and anyone looking for a satisfying, plant-based meal
INGREDIENTS
- 1 1/2 cups Arborio rice
- 1 cup fresh mushrooms, sliced (such as cremini or button mushrooms)
- 1 cup baby spinach leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, kept warm
- 1 cup dry white wine (optional, substitute with more vegetable broth if preferred)
- 2 tablespoons olive oil
- 2 tablespoons vegan butter (or more olive oil)
- 1/2 cup nutritional yeast (optional, for a cheesy flavor)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
INSTRUCTIONS
In a large skillet or wide saucepan, heat the olive oil and vegan butter (or additional olive oil) over medium heat.
Add the chopped onion and garlic to the pan. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the sliced mushrooms and cook for 5-7 minutes until they become tender and start to release their moisture.
Add the Arborio rice to the pan and sauté for 2-3 minutes, stirring frequently until the rice grains become slightly translucent at the edges.
If using wine, pour it into the pan and cook for a few minutes until it’s mostly absorbed by the rice.
Begin adding the warm vegetable broth to the rice mixture one ladle at a time. Stir constantly and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
Stir in the nutritional yeast (if using) for added flavor and creaminess.
Add the baby spinach leaves and cook for another 2-3 minutes until they are wilted.
Season the risotto with salt and black pepper to taste. Adjust the seasoning if necessary.
Remove the risotto from the heat and let it rest for a minute or two.
Serve the Vegan Mushroom and Spinach Risotto hot, garnished with fresh parsley or basil if desired.
TIPS
- If you prefer not to use wine, you can simply use more vegetable broth to deglaze the pan.
- Feel free to customize your risotto with other vegetables like roasted red peppers, asparagus, or peas.
- Use a good-quality vegetable broth to enhance the flavor of your risotto.
- Stirring is key to achieving a creamy risotto, so be patient and stir regularly as you add the broth.
- Adjust the consistency of the risotto by adding a little extra warm broth if it becomes too thick.
NUTRITION VALUE
- Calories: 300-350 (approximate values)
- Carbohydrates: 50-60g
- Protein: 6-8g
- Fat: 6-8g
- Fiber: 3-4g
