Optional: 2tbsp vegan butter for taste and creaminess
350g mushrooms, chopped or sliced (12.25oz)
200g frozen spinach, thawed (7oz)
Heat the oil in a pot and sauté the onion for about 5 minutes.
Add the risotto rice and sauté for 5 more minutes (while stirring).
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.
In the meantime, sauté the mushrooms in a little oil in a pan and thaw the spinach.
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).