Vegan Mushroom and Spinach Risotto
Vegan Mushroom and Spinach Risotto is a creamy, plant-based dish that perfectly balances the earthy flavors of fresh mushrooms with vibrant spinach. This delightful risotto is not only comforting but also packed with nutrients, making it an ideal choice for cozy dinners or elegant gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Skillet
- Cuisine: Vegan
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 1 cup fresh spinach
- 1 cup sliced mushrooms (cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Nutritional yeast for extra creaminess (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, then add minced garlic; cook for one minute.
- Add sliced mushrooms; stir until browned, about five minutes.
- Stir in Arborio rice; toast for two minutes until slightly translucent around the edges.
- Gradually add heated vegetable broth one ladleful at a time, stirring continuously until absorbed, about 20 minutes.
- Fold in fresh spinach and cook until wilted (about two minutes).
- Season with salt, pepper, and nutritional yeast if desired before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for optimal flavor. Stir frequently to release starch from the rice for that signature creaminess. Feel free to experiment with different vegetables or plant-based cheeses for varied flavors.
Find it online: https://inqelab.com/vegan-mushroom-and-spinach-risotto/