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    You are in: Home / Recipes / Mushroom and Spinach Risotto Recipe
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    Mushroom and Spinach Risotto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Ex-Pat Mama's Note:

    This is my favorite vegan risotto. It's a little fiddly, there is just no way to make risotto without a lot of stirring. All I can say is, this one is worth it. Simply delicious.

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    Units: US | Metric


    1. 1
      Place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. Set aside.
    2. 2
      Heat the olive oil over medium high heat. Add the onion and stir until slightly browned, 4-6 minutes.
    3. 3
      Add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.
    4. 4
      Add the garlic and mushrooms. Stir through.
    5. 5
      Pour the wine over all, stirring constantly until it is completely absorbed.
    6. 6
      Now the work begins: add the simmering vegetable broth a ladle at a time. Stir after each addition until the broth is completely absorbed. Continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. The rice should be very slightly firm.
    7. 7
      Add the spinach to the risotto and heat through - 2 or 3 minutes.
    8. 8
      Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Mushroom and Spinach Risotto

    Serving Size: 1 (196 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 391.9
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 426.3 mg
    Total Carbohydrate 62.2 g
    Dietary Fiber 3.9 g
    Sugars 3.5 g
    Protein 7.5 g

    The following items or measurements are not included:

    vegetable broth

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