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Spinach Mushroom Risotto (Vegan): A Creamy Delight

Risotto is a classic Italian dish, known for its creamy texture and comforting flavours. Traditionally rich in cheese and butter, the vegan version of this dish, particularly Spinach Mushroom Risotto, offers all the indulgence without any of the animal products. This delicious recipe combines the earthy flavours of mushrooms with the freshness of spinach, creating a wholesome meal that’s perfect for any occasion.

Ingredients

To prepare this delightful vegan risotto, you will need the following ingredients:

• 1 cup Arborio rice – This short-grain rice is essential for achieving that creamy risotto consistency.
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 250g mushrooms, sliced (button or cremini work well)
• 3 cups vegetable broth – Homemade or store-bought, ensure it’s low-sodium for a balanced flavour.
• 2 cups fresh spinach, roughly chopped
• 1/2 cup dry white wine (optional) – This adds depth of flavour, but you can substitute with extra vegetable broth.
• 2 tablespoons nutritional yeast – For a cheesy flavour without dairy.
• 2 tablespoons olive oil – For sautéing.
• Salt and pepper – To taste.
• Fresh herbs (like parsley or thyme) – For garnish (optional).

Instructions

Step 1: Prepare the Broth

Begin by warming the vegetable broth in a saucepan over low heat. Keeping the broth warm throughout the cooking process will help the rice cook evenly and absorb flavours better.

Step 2: Sauté the Aromatics

In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the pan and cook for about 5-7 minutes, or until they are soft and have released their moisture. The mushrooms will caramelise slightly, enhancing the flavour of the risotto.

Step 4: Toast the Rice

Stir in the Arborio rice, ensuring it is well coated in the oil and those lovely flavours. Toast the rice for about 2 minutes, stirring frequently. This step helps to enhance the nutty flavour of the rice.

Step 5: Add the Wine

If using, pour in the dry white wine and let it simmer until the liquid is mostly absorbed. This will infuse the risotto with a richer taste.

Step 6: Gradual Broth Addition

Now it’s time to start adding the warm vegetable broth, one ladle at a time. Stir the mixture continuously, allowing the rice to absorb the liquid before adding more. This process will take about 20-25 minutes. You’ll know the risotto is done once the rice is creamy and al dente.

Step 7: Add Spinach and Nutritional Yeast

Once the rice is cooked to your preference, stir in the chopped spinach until wilted. Sprinkle in the nutritional yeast and season with salt and pepper to taste. Give it a good stir to incorporate all the ingredients evenly.

Step 8: Serve

Serve your Spinach Mushroom Risotto hot, garnished with fresh herbs if desired. This dish pairs beautifully with a crisp green salad and a glass of vegan-friendly white wine.

Conclusion

This Spinach Mushroom Risotto is not just a meal, but an experience – creamy, satisfying, and flavourful, it’s a fantastic option for those following a vegan diet or anyone looking to enjoy a hearty dish without compromising on taste. Easy to prepare and perfect for a weeknight dinner or a special gathering, this risotto is sure to impress. So grab your ingredients and bring a taste of Italy into your kitchen with this delightful vegan version of a timeless classic!

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