Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon print icon squares icon

Creamy Mushroom Spinach Risotto


Scale

Ingredients

  • 2tbsp oil -1/2 onion, finely chopped
  • 250g risotto rice (9oz)
  • 600ml veggie broth (2 1/2 cups)
  • 4tbsp nutritional yeast
  • salt & pepper
  • Optional: 2tbsp vegan butter for taste and creaminess
  • 350g mushrooms, chopped or sliced (12.25oz)
  • 200g frozen spinach, thawed (7oz)

Instructions

  1. Heat the oil in a pot and sauté the onion for about 5 minutes.
  2. Add the risotto rice and sauté for 5 more minutes (while stirring).
  3. Add enough veggie broth to cover the risotto. Bring to a boil and keep stirring and letting it cook until the liquid’s been absorbed by the rice. Keep adding more liquid and stirring until you’ve used up all the veggie broth.
  4. In the meantime, sauté the mushrooms in a little oil in a pan and thaw the spinach.
  5. Once the risotto is ready, add the mushrooms, spinach and nutritional yeast, mix and add the spices (to taste). (Optionally add the vegan butter as well).

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.