Mushroom and Spinach Risotto

Ingredients

• 1 cup Arborio rice
• 8 oz Mushrooms (cremini or button)
• 5 oz Fresh spinach
• 6 cups Vegetable broth
• 1/2 whole Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/4 cup White wine (optional)
• 1/4 cup Vegan Parmesan cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm over low heat.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic and cook until softened.
3. 3Add sliced mushrooms and cook until browned.
4. 4Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. 5If using, pour in white wine and cook until absorbed.
6. 6Begin adding the warm vegetable broth, one cup at a time, stirring constantly. Allow each cup of broth to be absorbed before adding the next.
7. 7Continue adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes).
8. 8Stir in fresh spinach and vegan Parmesan cheese. Cook until spinach is wilted.
9. 9Season with salt and pepper to taste. Serve hot.

Substitutions

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