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Vegan Mushroom and Spinach Risotto

  1. Home
  2. Vegan Mushroom and Spinach Risotto
  • 15
    min
    Prep Time
  • 35
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 320
    cal
    Calories
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    Vegan Mushroom and Spinach Risotto

    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 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

    Steps:

    1. 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.
    2. Add the Arborio rice to the pan, stirring for 1-2 minutes until the grains are well-coated and slightly translucent.
    3. Pour in the white wine, if using, and stir until it has been absorbed by the rice.
    4. 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.
    5. Stir in the spinach and mushrooms, and cook until the spinach has wilted and the mushrooms are soft, about 5 minutes.
    6. Serve the risotto garnished with fresh parsley. Enjoy hot.

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    Vegor “The scientist”

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