Mushroom and Spinach Risotto (Peanut-Free)

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 lb Cremini mushrooms
• 5 oz Spinach
• 0.5 cup Dry white wine (optional)
• 0.25 cup Dairy-free Parmesan cheese
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat.
3. 3Add onion and cook until softened, about 5 minutes.
4. 4Add garlic and cook until fragrant, about 1 minute.
5. 5Add mushrooms and cook until browned, about 8 minutes.
6. 6Add Arborio rice and cook, stirring constantly, for 1 minute.
7. 7If using, add white wine and cook until absorbed, about 2 minutes.
8. 8Add 1 cup of warm broth to the rice and stir until absorbed.
9. 9Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. This will take about 20-25 minutes, or until the rice is creamy and al dente.
10. 10Stir in spinach and dairy-free Parmesan cheese. Cook until spinach is wilted.
11. 11Season with salt and pepper to taste. Serve immediately.

Substitutions

Related Guides