Wild Mushroom & Spinach Risotto (Ve)
Creamy, rich and deeply satisfying, this risotto combines the earthy flavours of wild mushrooms with the fresh, vibrant touch of spinach. Perfect for a cosy evening, it’s a dish that feels indulgent yet is entirely plant-based and packed with nourishing ingredients.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200g arborio rice
- 100ml white wine (optional, or use extra stock)
- 700ml vegetable stock, warmed
- 150g mixed wild mushrooms, sliced
- 100g spinach
- 1 tbsp nutritional yeast
- Salt and pepper to taste
Method
- Heat olive oil in a large pan. Sauté onion and garlic until softened.
- Add arborio rice and stir to coat. Pour in wine (if using) and cook until absorbed.
- Gradually add vegetable stock, one ladle at a time, stirring until absorbed before adding more. Continue for 20 minutes.
- Meanwhile, heat a separate pan and sauté mushrooms until golden. Add to the risotto along with the spinach during the last 5 minutes of cooking.
- Stir in nutritional yeast, season with salt and pepper, and serve warm.
Why we love this recipe:
Wild Mushrooms: These earthy gems are rich in Antioxidants, B vitamins and Minerals like Selenium, supporting immunity and overall health.
Spinach: A nutrient powerhouse, spinach is loaded with Iron, Calcium, and Vitamin C, helping to support energy and support bone health.
Nutritional Yeast: A vegan favourite, it adds a cheesy, umami flavour while being high in B12 and protein.
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