Mushroom and Spinach Risotto (Peanut-Free)
A classic Italian risotto featuring savory mushrooms and spinach, cooked to creamy perfection. Uses vegetable broth for a light yet flavorful dish.
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Ingredients
- 1.5 cups Arborio rice
- 6 cups Vegetable broth
- 2 tbsp Olive oil
- 1 medium Onion
- 3 cloves Garlic
- about 450 g Cremini mushrooms
- about 142 g Spinach
- 0.5 cup Dry white wine (optional)
- 0.25 cup Dairy-free Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable broth in a saucepan and keep warm.
- 2In a large pot or Dutch oven, heat olive oil over medium heat.
- 3Add onion and cook until softened, about 5 minutes.
- 4Add garlic and cook until fragrant, about 1 minute.
- 5Add mushrooms and cook until browned, about 8 minutes.
- 6Add Arborio rice and cook, stirring constantly, for 1 minute.
- 7If using, add white wine and cook until absorbed, about 2 minutes.
- 8Add 1 cup of warm broth to the rice and stir until absorbed.
- 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.
- 10Stir in spinach and dairy-free Parmesan cheese. Cook until spinach is wilted.
- 11Season with salt and pepper to taste. Serve immediately.
Substitutions
Dairy Parmesan → (avoids Dairy)
Avoid dairy; maintain salty, umami flavor.
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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