Tuesday, April 16, 2013

Mushroom & Spinach Risotto



½ cup water

3 cups vegetable broth

1 large lemon (for juice)

2 cups chopped spinach

1 teas. salt

2 Tbsp. olive oil, divided

2 large garlic cloves, minced

1 cup sweet onion, chopped

20 oz. fresh mushrooms, sliced

1 tesp. dried thyme

1 cup uncooked Arborio rice

1 Tbsp. Non-dairy “butter”

1 ½ Tbsp. nutritional yeast


Boil ½ cup water.  Turn to simmer.  Add 2 ½ cups vegetable broth.  Cover.


In a small bowl, toss spinach, juice of lemon, and salt.  Set aside.


In a large, deep pan heat 1 Tbsp olive oil on medium.  Add onion and garlic, stirring occassionaly, until onions are translucent.  Add mushrooms and thyme. Cook 4 minutes.  Add 1 Tbsp. olive oil and rice.  Stir constantly while cooking for 4 minutes.  Add ½ cup vegetable broth.  Stir and cook until absorbed.


Add ¾ cup or simmered broth.  Cook until absorbed.  Continue this step until all broth has been added and absorbed.


Add spinach mixture.  Cook for 2-3 minutes, stirring constantly.  Stir in non-dairy “butter” and nutritional yeast.  Add salt and pepper to taste.


Adapted from


http://dairyfreecooking.about.com/od/vegetarianentreessides/r/vegrisotto.htm





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