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mushroom-spinach-risotto-recipe

Mushroom Spinach Risotto

A creamy and delicious vegan risotto made with mushrooms and spinach.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 tablespoon Olive oil
  • 1 cup Chopped onion
  • 2 cloves Garlic, minced
  • 2 cups Sliced mushrooms
  • 4 cups Vegetable broth
  • 2 cups Fresh spinach
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender, about 5 minutes.
  4. Add the Arborio rice and stir to coat with the oil and vegetables.
  5. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next.
  6. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  7. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  8. Season with salt and pepper to taste, and serve hot.

Nutritional Value

Calories: 300kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2000IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg

Keywords

Risotto, Vegan
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