Description
This Vegan Mushroom and Spinach Risotto is a comforting, creamy, and hearty dish made with Arborio rice, savory mushrooms, and fresh spinach, all cooked together in a rich vegetable broth. The creamy texture comes from the starch released by the rice during cooking, and the dish is finished with nutritional yeast for a cheesy flavor without any dairy. It’s a satisfying meal perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini, button, or a mix), sliced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine (optional, can substitute with more broth)
- 3 cups fresh spinach, chopped
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Sauté the onions and garlic:
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and sauté for another minute, until fragrant. - Cook the mushrooms:
Add the sliced mushrooms to the pan and cook for about 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender. - Toast the rice:
Add the Arborio rice to the pan, stirring to coat the rice in the oil and vegetable mixture. Let it cook for about 1-2 minutes until the edges of the rice turn slightly translucent. - Deglaze with wine (optional):
Pour in the dry white wine (if using), stirring constantly, and allow it to cook off, about 2-3 minutes. - Add broth gradually:
Begin adding the warm vegetable broth, one ladle at a time. Stir the rice frequently, allowing each addition of broth to be absorbed before adding more. Continue this process for 18-20 minutes, until the rice is tender but still has a slight bite to it, and the risotto is creamy. - Add spinach and finish:
Once the rice is cooked, stir in the chopped spinach and cook until wilted, about 2-3 minutes. Add the nutritional yeast and season with salt and pepper to taste. - Serve:
Spoon the risotto onto plates or into bowls. Garnish with fresh parsley, if desired, and serve immediately.
Notes
- If you prefer an even creamier texture, you can stir in a splash of coconut milk or a dollop of vegan butter at the end of cooking.
- For more intense flavor, sauté the mushrooms with a splash of balsamic vinegar or soy sauce.
- This dish can be stored in the refrigerator for up to 3 days. To reheat, add a bit more broth or water to bring back the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian