Vegan Mushroom and Spinach Risotto

It’s quite tricky when you first turn vegan to know what to cook. However, anyone could make this if they tried. If you’re racking your brains for a quick dinner/lunch idea, here we are! Usually the ingredients are already in you fridge and cupboards so there’s no extra trips to the supermarket needed. This is one of my go-to recipes whenever there’s hardly anything in the kitchen or I can’t be bothered to spend my whole evening cooking. I probably have this (or a version of it) twice a week on average. It’s wholesome, tasty and healthy, what’s not to love?
Serves: 1

  • Mushrooms (3 to 4 large)
  • Risotto rice (Carnaroli or Arborio) 66g
  • Veg Stock 500ml
  • Mixed Herbs
  • Basil
  • Spinach (Handful)
  • 3 Shallots or 1 Large Onion
  • Garlic 1 Clove
  • Soy Sauce 1tbsp
  • Red Wine Vinegar 1tbsp
  • Bouillon Powder 1 tsp
  • Olive Oil for Cooking
Slice up 3 shallots, 1 garlic clove. Prepare 500ml veg stock and 66g risotto rice.
Sautee Onion and Garlic in a pan with some olive oil.
Add a quarter of the stock.
Cut up the mushrooms.
Add the mushrooms and some herbs of your choice (I did basil), a tablespoon of soy, a tablespoon of red wine vinegar and a teaspoon of bouillon powder. Keep adding the stock as the rice absorbs. Cook for 20mins.
All the stock should be added by now. Place some spinach on top and let it cook for a couple of minutes. Add some water if the rice begins to stick.

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