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spinach-and-mushroom-risotto-recipe

Spinach and Mushroom Risotto

A creamy and delicious vegan risotto with spinach and mushrooms.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

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

Instructions 

  1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cook until softened.
  2. Add mushrooms and cook until they release their moisture and become golden brown.
  3. Stir in Arborio rice and cook for a couple of minutes until slightly toasted.
  4. Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
  5. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  6. Stir in fresh spinach and cook until wilted. Season with salt, pepper, and nutritional yeast.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg

Keywords

Risotto, Vegan
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