-
15
minPrep Time -
35
minCook Time -
50
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:none
- Seasons:spring,fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
Delight in the creamy, savory goodness of our Classic Vegan Mushroom and Spinach Risotto. This dish features Arborio rice simmered to perfection in a rich vegetable broth, infused with earthy mushrooms and vibrant spinach. Enhanced with garlic, onion, and a splash of white wine, this risotto offers a luxurious, velvety texture and a depth of flavor that is truly satisfying. Perfect as a main course or a sophisticated side, it’s a gourmet vegan experience that’s both comforting and elegant.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup white wine (optional)
- 4 cups vegetable stock, warm
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh parsley, for garnish
Steps:
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes.
- Add the Arborio rice to the pan, stirring for 1-2 minutes until the grains are well-coated and slightly translucent.
- Pour in the white wine, if using, and stir until it has been absorbed by the rice.
- Add the vegetable stock, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. This process should take about 20-25 minutes. The rice should be tender but still hold its shape.
- Stir in the spinach and mushrooms, and cook until the spinach has wilted and the mushrooms are soft, about 5 minutes.
- Serve the risotto garnished with fresh parsley. Enjoy hot.
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