Vegan Risotto with Mushrooms and Spinach
Ingredients
- 1 tbsp coconut oil
- 1/2 red or white onion, diced
- 2 garlic cloves, minced
- 100 g mushrooms, thinly sliced
- 100g fresh spinach
- 100 g risotto rice
- 500 ml vegetable stock
- Some sundried tomatoes (optional)
- Salt and pepper, to taste
Preparation
Heat the coconut oil in a large pan and sauté the garlic and onions on medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the vegetable stock.
Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water if needed.
Once cooked, stir in the spinach and let it soften. You can also add fresh parsley or sundried tomatoes.
Finally, season with salt and pepper. Enjoy.
