Mushroom and Spinach Risotto
A creamy and comforting risotto made with Arborio rice, sautéed mushrooms, fresh spinach, and vegetable broth.
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Ingredients
- 1 cup Arborio rice
- about 225 g Mushrooms (cremini or button)
- about 142 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable broth in a saucepan and keep warm over low heat.
- 2In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic and cook until softened.
- 3Add sliced mushrooms and cook until browned.
- 4Add Arborio rice and cook for 1-2 minutes, stirring constantly.
- 5If using, pour in white wine and cook until absorbed.
- 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.
- 7Continue adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes).
- 8Stir in fresh spinach and vegan Parmesan cheese. Cook until spinach is wilted.
- 9Season with salt and pepper to taste. Serve hot.
Substitutions
Vegan Parmesan cheese → (avoids Dairy)
Provides the savory flavor and texture of Parmesan cheese without dairy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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