Vegan Mushroom and Spinach Risotto

This creamy, dreamy vegan mushroom and spinach risotto is a showstopper for any dinner party. With its rich flavors and velvety texture, this dish transforms simple ingredients into an elegant meal that highlights the earthiness of mushrooms and the freshness of spinach.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups Arborio rice
• 1 cup dry white wine
• 4 cups vegetable broth, heated
• 2 cups fresh mushrooms, sliced
• 2 cups baby spinach
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion is translucent.
2. Add the Arborio rice, stirring well to coat with oil. Pour in the white wine and cook until mostly absorbed.
3. Begin adding the heated vegetable broth, one cup at a time, stirring frequently until each portion is absorbed before adding the next.
4. In a separate pan, sauté the mushrooms until golden brown, then add to the risotto.
5. Once the rice is creamy and cooked through, stir in the spinach until wilted.
6. Add nutritional yeast, salt, and pepper to taste. Serve hot, garnished with fresh parsley.

Health Benefits

• Rich in antioxidants from spinach and mushrooms
• Provides a good source of plant-based protein
• Contains heart-healthy fats from olive oil
• High in vitamins like B-complex and K
• Low in cholesterol, promoting cardiovascular health

Nutrition Facts

Calories: 450 | Protein: 12g | Carbs: 75g | Fat: 10g | Fiber: 5g | Sugar: 3g