Mushroom Spinach Risotto

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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s