Mushroom Spinach Risotto

Mushroom Spinach Risotto

Serves 4 as an entree, 6-8 as a side dish

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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.

 

 

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