Mushroom and Spinach Vegan Risotto

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Mushroom and Spinach Vegan Risotto

 A creamy and comforting vegan risotto made with arborio rice, earthy mushrooms, and fresh spinach. This dish is rich in flavor, dairy-free, and perfect for a cozy lunch or elegant dinner. Slow-cooked to perfection, it delivers a velvety texture without any cream. 

Cooking Method

 

  1. Heat olive oil in a pan over medium heat. 
  2.  Sauté chopped onions and garlic until soft and fragrant. 
  3.  Add sliced mushrooms and cook until tender. 
  4.  Stir in arborio rice and toast for 1–2 minutes. 
  5.  Gradually add warm vegetable broth, one ladle at a time, stirring continuously. 
  6.  Let the liquid absorb before adding more broth. 
  7.  Once rice is creamy and cooked, stir in fresh spinach. 
  8.  Season with salt, pepper, and optional nutritional yeast. Serve hot. 


List Ingredients Buy Products
Ingredients

Arborio rice

Ingredients

Garlic (minced)

Ingredients

Mushrooms (sliced)

Ingredients

Vegetable broth

Ingredients

Fresh spinach

Ingredients

Olive oil

Ingredients

Onion (chopped)

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Sunflower Oil

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56
Ketchup

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Balsamic Vinegar

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Ketchup HOT

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45
Olive Oil

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54
Black Pepper

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30
Apple Vinegar

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5