Mushroom and Spinach Risotto (Soy-Free)

Ingredients

• 1 1/2 cups Arborio rice
• 6 cups Vegetable broth
• 1 pound Mushrooms
• 5 ounces Spinach
• 1 Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/4 cup Dairy-free parmesan cheese
• 1/2 cup Dry white wine
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Pour the 6 cups of vegetable broth into a medium saucepan and heat over medium-high heat (375°F/190°C) until it is steaming but not boiling. Keep it warm over low heat.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (300°F/150°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 chopped onion and 2 minced cloves of garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
3. 3Add the 1 pound of sliced mushrooms to the pot. Cook, stirring occasionally, until they have released their liquid and started to brown, about 8 to 10 minutes. This browning adds a lot of flavor.
4. 4Add the 1 1/2 cups of Arborio rice to the pot. Stir constantly for 1 minute to toast the grains slightly. This helps the rice cook evenly and absorb liquid better.
5. 5Pour in the 1/2 cup of dry white wine. Stir and cook until the wine has been completely absorbed by the rice, about 2 minutes. The alcohol smell will disappear.
6. 6Begin adding the warm vegetable broth, 1 cup at a time. Stir the risotto frequently, waiting until the rice has absorbed most of the liquid before adding the next cup. Continue this process until the rice is creamy and cooked through but still has a slight bite (al dente), which should take about 20 to 25 minutes.
7. 7Stir in the 5 ounces of spinach and the 1/4 cup of dairy-free parmesan cheese. Continue stirring until the spinach has wilted and the cheese is melted into the risotto, about 1 to 2 minutes.
8. 8Taste the risotto and add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper as needed. Stir well to combine.
9. 9Serve the risotto immediately in bowls.

Substitutions

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