Mushroom and Spinach Vegan Risotto
A creamy and comforting vegan risotto made with arborio rice, earthy mushrooms, and fresh spinach. This dish is rich in flavor, dairy-free, and perfect for a cozy lunch or elegant dinner. Slow-cooked to perfection, it delivers a velvety texture without any cream.
Cooking Method
- Heat olive oil in a pan over medium heat.
- Sauté chopped onions and garlic until soft and fragrant.
- Add sliced mushrooms and cook until tender.
- Stir in arborio rice and toast for 1–2 minutes.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously.
- Let the liquid absorb before adding more broth.
- Once rice is creamy and cooked, stir in fresh spinach.
- Season with salt, pepper, and optional nutritional yeast. Serve hot.
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