Mushroom and Spinach Risotto (Vegan)
Mushroom and Spinach Risotto (Vegan)
Ingredients
For the Risotto
- 4 cups vegetable broth, warmed, plus 1 cup as needed
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 garlic, cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio (optional)
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Warm the vegetable broth in a small saucepan over low heat. Keep it warm throughout the cooking process. This is crucial for creamy risotto.
⏱️ 5 min00
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min00
- 3
Add the minced garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5-8 minutes.
⏱️ 8 min00
- 4
Stir in the Arborio rice. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent. This 'toasting' step helps the rice absorb liquid evenly.
⏱️ 2 min00
- 5
If using, pour in the dry white wine. Stir until the wine is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min00
- 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly until each addition of broth is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is al dente (tender but still firm to the bite) and the risotto is creamy.
⏱️ 25 min00
- 7
Once the rice is cooked to your liking, stir in the fresh spinach. Cook until the spinach wilts, which should only take 1-2 minutes. Remove the pot from the heat.
⏱️ 2 min00
- 8
Stir in the nutritional yeast, vegan butter, salt, and black pepper. Taste and adjust seasonings as needed. The risotto should be rich, creamy, and slightly loose.
⏱️ 3 min00
- 9
Serve immediately, garnished with fresh chopped parsley.
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Spinach Risotto (Vegan)
Ingredients
For the Risotto
- 4 cups vegetable broth, warmed, plus 1 cup as needed
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 garlic, cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio (optional)
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Warm the vegetable broth in a small saucepan over low heat. Keep it warm throughout the cooking process. This is crucial for creamy risotto.
⏱️ 5 min00 - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min00 - 3
Add the minced garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5-8 minutes.
⏱️ 8 min00 - 4
Stir in the Arborio rice. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent. This 'toasting' step helps the rice absorb liquid evenly.
⏱️ 2 min00 - 5
If using, pour in the dry white wine. Stir until the wine is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min00 - 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly until each addition of broth is almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is al dente (tender but still firm to the bite) and the risotto is creamy.
⏱️ 25 min00 - 7
Once the rice is cooked to your liking, stir in the fresh spinach. Cook until the spinach wilts, which should only take 1-2 minutes. Remove the pot from the heat.
⏱️ 2 min00 - 8
Stir in the nutritional yeast, vegan butter, salt, and black pepper. Taste and adjust seasonings as needed. The risotto should be rich, creamy, and slightly loose.
⏱️ 3 min00 - 9
Serve immediately, garnished with fresh chopped parsley.