There is nothing like the taste of sautéed mushrooms. Just thinking about the earthy, nutty goodness makes one salivate. Friends served a dish similar to this one day and we vowed to make it at home for the family. The original used Orzo pasta which is super yummy but we turned it into a risotto for a sans-gluten dish. The addition of chickpeas adds some protein and the spinach does what spinach does. All this to say, if you’re a mushroom lover then you really need to make this dish.
Holy @#%& Mushroom Risotto
Course: DinnerCuisine: VeganDifficulty: Easy4
servings15
minutes35
minutes50
minutesIngredients
1 1/2 cups of Arborio rice (don’t drop the ball on this. Get the Arborio rice)
1 medium red onion, finely diced
1 1/2 lbs of mushrooms, chopped
2 tsp of dried thyme
2 cloves of garlic, minced
1/2 cup of white wine (optional but worth it if possible)
7 cups of low sodium veggie stock
1/3 cup of nutritional yeast
4 cups of baby spinach
1 can (or two cups) of chickpeas
Directions
- In a medium sized pot add the stock and heat it on medium-low to warm it up, not too hot, just warm.
- In a large frying pan sauté the onion in 2 Tbsp of broth until soft, about 5 minutes.
- Stir in the mushrooms, thyme and garlic and continue to cook until the mushrooms have released all their water and have started to brown.
- Add the rice and cook/toast it for 3 minutes.
- Add the wine if using and cook until it has absorbed.
- Add the warmed stock 1 cup at a time, stirring until it has absorbed into the rice. Repeat this process until the stock is gone and the rice is creamy. This will take about 25 minutes, but if you can make Kraft Dinner you can do this!
- Add in the spinach, chickpeas and nutritional yeast and continue to stir until the spinach is nicely wilted.
- Serve hot.