Mushroom Spinach Risotto
Serves 4 as an entree, 6-8 as a side dish
1 tbsp olive oil
4 cups sliced, assorted mushrooms
1 package dried shittake mushrooms, soaked, and sliced
1 yellow onion, chopped
1 tsp crushed garlic
2 tbsp balsamic vinegar
4 cups vegetable broth
1 tsp salt
1 tsp black pepper
1 tbsp nutritional yeast
2 cups baby spinach
Saute vegetables and garlic in olive oil over medium-high heat in a pan until tender. Add rice and fry until crackling, aprox 2 minutes. Add balsamic vinegar, 1 cup broth, spices and yeast. Simmer for aprox 20 minutes, adding broth one cup at a time until absorbed and rice is clear around edges. Stir in spinach, cover, and let sit 5 minutes or until spinach is wilted. Serve topped with vegan margarine and additional nutritional yeast.
