healthy risotto

Mushroom and Spinach Risotto is hearty cold weather comfort food at its best. An easy weeknight meal, but special enough for date night too.

Mushroom and Spinach Risotto

tbsp Olive oil

150 g Risotto rice

Celery rib ( diced)

Shallots (peeled and diced)

Garlic (crushed)

g mushrooms

500 ml Homemade vegetable stock

Lemon ((juice only))

tbsp Fresh parsley (chopped)

Sea salt and black pepper

Spinach

g Shaved parmesan

Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.

Add the rice, salt and pepper, stir and cook for 1 minute.

Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.

Add the spinach.

Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.

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Mushroom and Spinach Risotto is hearty, cold weather comfort food at its best. Creamy risotto rice, mixed with convenient and flavour packed dried mushrooms, iron rich spinach and topped with some parmesan and parsley. An easy weeknight meal, but special enough for date night too.

This fat-free vegan risotto is perfect for any special occasion, although you can make it anytime because is an easy and delicious recipe.

Fat Free Vegan Risotto

brown rice (100 g)

mushrooms

cauliflower (100 g)

unsweetened oat or rice milk (250 ml)

lemon juice

garlic powder

onion powder

yeast

tsp sea salt

parsley

Cook the rice according to package directions. Use vegetable broth instead of water for a more intense flavor.

Line a baking tray with some parchment paper. Slice the mushrooms, place them onto the baking tray and bake them for about 15 or 20 minutes or until golden brown.

Cook the cauliflower and the milk in a saucepan or a skillet until the cauliflower is soft (5-7 minutes).

Place the cauliflower and the milk in a blender with the rest of the sauce ingredients (lemon juice, garlic powder, onion powder, nutritional yeast and salt) and blend until smooth.

Mix the sauce with the rice in a skillet and cook for about 2 minutes.

Serve with the baked mushrooms and some chopped parsley on top.

Hearty and delicious, you won't believe that this Mushroom Risotto is made with only 8 ingredients, and is completely dairy-free! A cozy and healthy entree.

Hearty Mushroom Risotto

Low-Sodium Vegetable Broth

tbsp Nutritional Yeast

Arborio Rice

oz Baby Bella Mushrooms

Shallot,

tsp Fresh Thyme, chopped

Dry White Wine (Optional, but strongly recommended*)

Rosemary Garlic Cashew Cream

Salt and Black Pepper,

Large Portobello Mushroom Caps, sliced into ½” pieces

tbsp Tamari

tbsp Maple Syrup

Black Pepper,

Preheat the oven to 400F. Add the Tamari and Maple Syrup to the bottom of a large bowl and whisk well, then toss in the sliced Mushroom Caps. Spread evenly onto a greased or lined baking tray, and sprinkle generously with Black Pepper.

Bake at 400F for 25 Minutes, or until tender.

First, warm the Vegetable Broth in a large pot over the stove; keep the burner on low heat throughout the Risotto-making process, to ensure it stays warm.

Next, add the Nutritional Yeast to a separate, large pan over Medium-High Heat. Toast the Nutritional Yeast for 2-3 minutes, stirring frequently. The “Nooch” will turn a darker color and start to smoke once toasted; remove from the pan and set aside in a small dish.

Repeat the same toasting process with the dry Arborio Rice, stirring occasionally. Remove from the heat once the grains of Rice start to turn golden brown, then set aside.

Return the pan to the burner, and reduce the heat to Medium. Add the Shallot to the pan with a splash of Vegetable Broth and sauté until translucent. Then, add the diced Mushrooms, Thyme, and dry White Wine to the pan; simmer the Mushrooms in the Wine for 7-8 minutes, stirring occasionally.

Add the Arborio Rice to the pan along with ½ cup of the Vegetable Broth; reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are evenly cooking. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth, and repeat.

Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.

Once the Risotto has cooked, stir in toasted Nutritional Yeast and Rosemary Garlic Cashew Cream. Transfer to a plate, garnish as desired, and serve immediately.

My hubbie is not vegan yet, and his tastes are pretty different from mine since I went vegan, but we both love this dish! I use 1/4 cup of white wine vinegar in place of the wine, and it's downright delicious! I've taken to making it in the instant pot (2 cups brown rice and 2 cups of water), and it is just as good but so much easier!! 
Another successful recipe, Caitlin! Thank you as always!

Instead of the cashew garlic cream could I sub for oatly barista creamer?

Top 3 healthy risotto recipes from across the web

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Mushroom and Spinach Risotto

Fat Free Vegan Risotto

Hearty Mushroom Risotto

Top 3 healthy risotto recipes from across the web

The most viewed healthy risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom and Spinach Risotto

Fat Free Vegan Risotto

Hearty Mushroom Risotto

The most viewed healthy risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine