Vegan Mushroom and Spinach Risotto

When you post this delicious plant-based mushroom and spinach risotto recipe to instagram double check the spelling of mushroom doesn’t autocorrect to ‘muchroom’. I’m still thinking about that typo…

Prep time 10mins Cooking Time 40mins

Serves 4 (or 3 if you like to serve up the way I do)

INGREDIENTS

1 brown onion

6 medium portobello mushrooms

2 cloves of garlic

3 tsps cumin

180g spinach

3 tbsps olive oil

3 tbsps of dairy free butter (I’m a big fan of Nuttelex Buttery)

2 cups of arborio rice

1 litre of vegetable stock

A handful of fresh parsley

A handful of sunflower and pepita seeds

Salt

METHOD

Step 1 Dice the onion then peel and crush the garlic, chop the garlic into small pieces

Step 2 Wash and dry the mushrooms, remove the stalk and chop into small chunks

Step 3 Heat up the olive oil in a large pot over medium heat, add the onion and garlic and fry until the onion is soft

Step 4 Add cumin and stir through for a minute or so then add the mushrooms and cook for 3-4mins

Step 5 Add the rice and stir through to coat then add the butter, stirring through until melted

Step 6 Add the stock one cup at a time, stirring continuously until most of the liquid has cooked down, this will take around 20mins

Step 7 Add the spinach and cook down, check the rice to see if it’s cooked through (with a slight chew / crunch to the texture still)

Step 8 Season with salt to taste

Step 9 Serve and garnish with parsley and seeds, serve straight away