Mushroom and Spinach Risotto (Peanut-Free)

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 Shallots, finely chopped
• 2 cloves Garlic, minced
• about 450 g Cremini mushrooms, sliced
• about 142 g Baby spinach
• 0.5 cup Dry white wine (optional)
• 0.25 cup Dairy-free Parmesan cheese, grated
• 1 tsp Salt
• 0.5 tsp Black pepper

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

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 shallots and cook until softened, about 3 minutes.
3. 3Add garlic and mushrooms and cook until mushrooms are browned and tender, about 8 minutes.
4. 4Add Arborio rice and cook, stirring constantly, for 1 minute.
5. 5If using, pour in white wine and cook until absorbed, stirring constantly.
6. 6Add 1 cup of warm vegetable broth to the rice and cook, stirring constantly, until broth is absorbed.
7. 7Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until rice is creamy and al dente, about 20-25 minutes.
8. 8Stir in spinach and cook until wilted, about 2 minutes.
9. 9Stir in dairy-free Parmesan cheese, salt, and pepper.
10. 10Serve immediately.

Related Guides