After a long days work I really don’t feel like spending hours cooking dinner. One of my favourite meals at the moment is a Mushroom Risotto recipe that I threw together randomly one night. Its simple, quick and super easy to make, plus most of the ingredients would mostly likely be found in a vegan kitchen so you don’t have to rush out and buy everything specifically for one meal, which is exactly what you want at the end of the day.
So here it is.. My Creamy Mushroom Risotto, which is also my very first savoury recipe that I’ve posted on here too!
Prep time: 5-10 minutes
Cooking time: 30 minutes
4-5 Mushrooms cleaned and sliced up
1/2 cup Arborio Rice
2 cups Vegetable Stock + more water if needed
1/4 cup Vegan White wine
2 Tbl Nutritional yeast or vegan parmesan
Pink Himalayan salt and pepper to taste
2 handfuls of spinach
- Saute onions in a fry pan until golden (I used the wine as the liquid).
- Add the mushrooms and fry them until slightly softened and the wine has completely evaporated.
- Add part of the stock, the rice and the mushrooms and onion to a medium or large pot and bring to the boil. Let this simmer for 30 minutes, adding stock as it needs it. Add more hot water if you’ve used all the stock and still required more liquid.
- Once the rice has cooked stir in the nutritional yeast (if you’re using it), stir in and season with salt and pepper. If you want the spinach fresh you can put it on the bottom of your bowl so the risotto goes on top of it or if you want it to cook slightly you can stir it through the rice.
- Serve it up and enjoy!
note: I topped mine with peas and sesame seeds but it works well just following the recipe.
If you recreate this please feel free to tag me on Instagram, @natashaaclark I always love to see what you come up with and how you put a twist on my recipes!