Mushroom and Spinach Risotto

Ingredients

• 1.5 cups Arborio Rice
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 small Onion
• 2 cloves Garlic
• about 225 g Cremini Mushrooms
• about 142 g Spinach
• 2 tablespoons Nutritional Yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup White Wine (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. 3Add Arborio rice and cook, stirring constantly, for 1-2 minutes until lightly toasted.
4. 4If using, add white wine and cook until absorbed.
5. 5Begin adding warm vegetable broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. 6Continue stirring until rice is creamy and cooked through, about 20-25 minutes.
7. 7Stir in mushrooms, spinach and nutritional yeast. Cook until spinach is wilted and mushrooms are tender.
8. 8Season with salt and pepper to taste. Serve immediately.

Substitutions

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