Vegan Mushroom and Spinach Risotto

Risotto is way easier than you always thought it was! This sticky mushroom and spinach risotto is high in protein and flavour.

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This was my first go at making a risotto. I thought it would be a lot harder than it was. Maybe this is a uniquely Australian experience but growing up watching Masterchef, risotto was always the death dish on the show. No one could ever cook it right. I always thought that it would actually be hard to make but risotto is super easy and definitely beginner friendly.

In my experience it’s just about slowly adding stock, constantly stirring, and tasting every now and again. The best part about cooking though is, as long as you like what you made then you cooked a great dish.

This dinner is naturally gluten-free and nut-free so you don’t have to make any changes to suit you (just make sure that you’re using an allergy-friendly vegan butter).

You should be able to get nutritional yeast at any good health food store or at some grocery stores. But if you can’t get access to it in person, Amazon sells it: Vegan Nutritional Savoury Flakes 400 g.

If you like this recipe, head over and check out a few of my other delicious mushroom filled foods.

If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.

VEGAN MUSHROOM AND SPINACH RISOTTO

Servings: 3
Prep Time: 5 mins
Cook Time: 45 mins
Difficulty: Easy
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A delicious creamy dinner.

You will want to use a large frying-pan that has a lot of surface area but also high sides. I used a mix of exotic mushrooms and regular button mushrooms but you can use whatever mushrooms you like.

Ingredients

1 1/2 cups Risotto Rice
5 cups boiling vegetable stock (give or take 1 cup)
1 large brown onion
2 tbsp minced garlic (or 1 bulb)
500g mushrooms
3 handfuls spinach, shredded
1/2 cup nutritional yeast
2 tbsp vegan butter
Pepper

Directions

Step 1: Dice the onion and mushrooms into desired sizes.

Step 2: In a medium pan melt 1 tbsp of vegan butter and add the onion and garlic to fry. Once the onion is translucent and the risotto rice and fry until the rice begins to go translucent.

Step 3: Slowly add the boiling vegetable stock in (about 1/2 cup at a time), continuously stirring. When the rice absorbs the liquid add the next 1/2 cup and repeat. Once half-way through add the mushrooms and continue adding stock. Add this point the absorption rate will slow down. You can use this time to shred the spinach.

Step 4: Once the rice is cooked. Add the spinach, nutritional yeast, and 1 tbsp of vegan butter. Stirring that through to combine and the spinach has slightly wilted. Serve with a grind of pepper.