Creamy Mushroom Spinach Risotto
Ingredients
- 2 tbsp oil
- 1/2 onion, finely chopped
- 250g risotto rice (9oz)
- 600ml veggie broth (2 1/2 cups)
- 4 tbsp nutritional yeast
- salt and pepper
- 350g mushrooms, chopped or sliced (12.25oz)
- 200g frozen spinach, thawed (7oz)
Optional
- 2 tbsp vegan butter
Preparation
Heat the oil in a pot and sauté the onion for about 5 minutes.
Add the risotto rice and sauté for 5 more minutes while stirring.
Add enough veggie broth to cover the risotto, bring to a boil, and keep stirring and letting it cook until the liquid’s been absorbed by the rice; keep adding more liquid and stirring until you’ve used up all the veggie broth.
In the meantime, sauté the mushrooms in a little oil in a pan and thaw the spinach.
Once the risotto is ready, add the mushrooms, spinach and nutritional yeast, mix and add the spices to taste; optionally add the vegan butter as well.
