This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan. Oh and very delicious!

Notes

  • Recipe Yields: ~2-4 servings (depending on whether you’re using it as a main dish or a side dish)
  • Prep Time: ~10 minutes
  • Cook Time: ~30 minutes
  • You could actually cook everything in one skillet if you would like

Ingredients

  • 2 cups Cremini mushrooms
  • 2 Tbsp. Vegan butter, split into two skillets
  • 2 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 1 cup uncooked Arborio rice
  • ⅓ cup dry white wine
  • 2½-3 cups vegetable broth
  • 2 cups organic, fresh chopped spinach
  • salt and pepper to taste
Fresh chopped spinach

Preparation

  1. Heat 1 Tbsp. butter in each large skillet over medium heat (2 T total).
  2. Rinse, dry and chop mushrooms and add to the first skillet. Add onions and garlic and cook for about 5 minutes, until the onions are translucent.
  3. Add rice to second skillet and cook, stirring continuously, coating the rice with butter, for 3 minutes.
  4. Add wine to rice and continue stirring until the liquid is completely absorbed, about 1 minute.
  5. Add broth to rice ½ cup at a time, stirring continuously until all the liquid has been absorbed. The mixture should get creamier as you stir.
  6. When rice is cooked al dente, turn off the heat and stir in spinach and combine the two skillets into one.
  7. Season with salt and pepper and serve immediately.

Risotto is a great source of complex carbohydrates. It will super charge your energy levels and will definitely fill you up! It’s also a great “comfort food” meal if you’re in the mood for something creamy and healthy! This is one of my favorite recipes. Enjoy!