Vegan Wild Mushroom and Spinach Risotto
  • 1½ cups Arborio rice
  • 4 cups heated vegetable broth
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 4 oz white wine or dry sherry
  • 2 tbsp balsamic vinegar
  • 6 oz shitake or chanterelle mushrooms, chopped
  • 3 cups (packed) spinach, stems removed, chopped
  • salt and pepper to taste
  1. Pour 4 cups of stock into a saucepan and heat on low until simmering.
  2. In a different medium-sized saucepan, saute the mushrooms in 2 tbsp olive oil and 2 tbsp balsamic vinegar over medium heat for 5-6 minutes. Add the onions and garlic and cook until soft. (At this point I scoop out some of the cooked onions to put on top of the risotto.)
  3. Add the rice to the mushrooms/onions and stir until well-coated and translucent.
  4. Add the wine (or sherry) and cook until evaporated. Stir in 1 cup of the heated stock and simmer gently on low heat, stirring occasionally.
  5. When the stock has been absorbed, add another cup and let it simmer, stirring occasionally until absorbed. Continue this until all the stock has been used and absorbed. Should take about 20 minutes.
  6. Add the spinach and stir for another minute until wilted. Add salt and pepper to taste.
  7. Ladle into bowls and top with cooked onions and olive oil.
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