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Vegan Mushroom and Spinach Risotto

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Vegan Mushroom and Spinach Risotto is a creamy, rich, and comforting dish that’s perfect for a cozy meal. Packed with earthy mushrooms, fresh spinach, and flavored with garlic and herbs, this risotto is dairy-free and made with vegetable broth for a lighter, yet satisfying, option. The slow-cooked rice absorbs all the savory flavors, making it the perfect vegan alternative to a traditional risotto.

 

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 tablespoons olive oil
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mushrooms (cremini, button, or a mix), sliced
  • 2 cups fresh spinach, roughly chopped
  • 4 cups vegetable broth (preferably low-sodium)
  • 1/2 cup dry white wine (optional)
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons nutritional yeast (optional, for cheesy flavor)
  • 1 tablespoon lemon juice (optional, for brightness)

Instructions

  • Prepare the broth:
    • In a saucepan, heat the vegetable broth over low heat to keep it warm during the cooking process.
  • Sauté the vegetables:
    • In a large skillet or wide pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
    • Add the garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are browned and tender.
  • Cook the risotto:
    • Add the Arborio rice to the pan with the mushrooms and stir to coat the rice with the oil and flavors.
    • If using wine, pour in the wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
  • Add the broth:
    • Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Allow the liquid to be absorbed by the rice before adding more broth. Repeat this process until the rice is tender and creamy (about 18-20 minutes). You may not need all the broth.
  • Finish the risotto:
    • Once the rice is cooked to your desired texture, stir in the fresh spinach and cook for another 2 minutes until wilted.
    • Add salt, pepper, thyme, and optional nutritional yeast. Stir until well combined. Adjust seasoning with additional salt, pepper, or lemon juice if desired.
  • Serve:
    • Serve hot, garnished with additional fresh thyme or a sprinkle of nutritional yeast, if desired.

Notes

  • If you prefer a creamier risotto, you can stir in a splash of coconut milk or almond milk at the end of cooking.
  • This dish can be made ahead of time and reheated with a little extra vegetable broth to restore its creamy texture.
  • For added protein, try mixing in some cooked chickpeas or tofu.

Keywords: Vegan Mushroom and Spinach Risotto, vegan risotto recipe, mushroom risotto, dairy-free risotto, healthy vegan dinner, creamy risotto without dairy, plant-based risotto, earthy mushroom recipe, spinach risotto, vegan comfort food.

Find it online: https://masonrecipes.com/vegan-mushroom-and-spinach-risotto/