Here’s my vegan mushroom and spinach risotto recipe packed with energising goodness.
So I’ve recently stated a new job where I work a lot of hours, and as a result I’ve been feeling very lethargic in my spare time. I thought that it was about time to address this issue and I did a bit of research into energy boosting food. The foods that kept popping up on every web page were mushrooms, rice and spinach, and what instantly sprung to mind for me to make was a fresh, creamy and obviously vegan risotto encompassing all these energising ingredients. So here’s my energy boosting vegan mushroom and spinach risotto recipe;
What you will need:
1.25ml of hot vegetable stock (made with one stock cube)
15g vegan spread (I used Pure sunflower spread)
3 tbsp sunflower oil
1 onion, chopped
3 garlic cloves, chopped
500g Arborio rice
100ml vegan milk (I used Alpro almond milk)
300g Mushrooms
180g spinach
40g grated hard cheese (optional for a vegetarian dish)
What you will need to do;
Firstly mix the stock cube with 1.25ml of boiling water, add to a pan and simmer on a low heat.
In a separate pan add one tbsp of oil to the 15g of butter until boiling, then add the onion and garlic and stir until soft and brown.
Pour in the rice, stir and cook for one minute in the oil.
Then add all of the vegan milk and the vegetable stock from the other pan, one ladle at a time, stirring until almost fully absorbed each time. The rice should take around 15 minutes to absorb the stock.
When the rice is almost cooked, reduce the heat and let simmer whilst you add the remaining oil and mushrooms to another pan. Cook the mushrooms until brown then add all the spinach and cook for a further 30seconds until the spinach wilts.
Then mix the mushrooms and spinach into the risotto and serve.
If you feel like it, and you want to make a vegetarian dish sprinkle some hard cheese on top for added taste.
I was so happy with this dish once I made it and so was all my family as there was plenty to go around (about 5 servings to be exact).
Brook Annalise John 