Ingredients
Scale
- 3 tablespoons olive oil
- 1 onion, chopped (120 g)
- 4 garlic cloves, minced
- 5 cups mushrooms, sliced or in different shapes (260 g)
- 1/8 cup white wine (30 ml)
- 1 and 1/3 cups arborio rice (300 g)
- 5 cups vegetable broth (1.2 L)
- 5 cups baby spinach (100 g)
- 1/3 cup nutritional yeast or parmesan cheese (15 g)
- 1/2 teaspoon salt
- Pepper to taste
- Grated vegan parmesan or grated parmesan cheese for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté garlic and onion for 2 minutes until softened.
- Add mushrooms and sauté for 2 minutes, then pour in white wine for 1 minute.
- Stir in arborio rice until coated with flavors.
- Gradually add warm vegetable broth, stirring frequently until rice is al dente (20-25 minutes).
- Mix in baby spinach and stir until wilted.
- Add nutritional yeast or parmesan cheese, and season with salt and pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use warm vegetable broth to ensure proper cooking.
Stir frequently for a creamy texture.
Experiment with different mushrooms for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 5
- Protein: 10
- Cholesterol: 5