Italian, Winey, Soft, Mushy, Creamy and Vegan Con Amore
That pretty much sums up the recipe. This vegan risotto is one of my favorite dishes and although you have to work for it, it’s always worth it. Besides it’s fun too, ’cause did you know when you’re cooking with wine, you are allowed to drink what’s left in the bottle? Perfect start for a festive weekend con amore!
Ingredients for 6 persons:
- 400 gr risotto
- 400 gr chestnut mushrooms, sliced
- 200 gr mixed mushrooms (like shiitake, oyster, etc), sliced
- 300 gr spinach, chopped
- 1 white onion, diced
- 2 garlic cloves, minced
- 1,5 l vegetable broth
- 250 ml dry white wine
- olive oil
- 50 gr plant based butter
- handful of pine nuts
- some chopped parsley
Put some olive oil and the butter in the pan. When hot, add the onion.
After a few minutes add the garlic. Cook it for about a minute and then add the mushrooms, cooking them until they’re soft.
Time to add the risotto! Mix it with the rest for about 2 minutes and then add the wine. Now stir! And never stop! Risotto is all about stirring.
When the wine is absorbed by the risotto, it’s the vegetable broth’s turn. Add as much broth until the risotto is covered and stir, stir, stir until the broth is almost absorbed.
Repeat the last step until the broth is finished and the risotto soft and creamy. This should take about 20-30 minutes.
When you are about to add the last broth, start roasting the pine nuts. When you start smelling them, put them aside.
In the end your risotto should be soft and creamy, so don’t let the risotto cook completely dry. No one likes a dry risotto….
Now add the spinach to the pan and stir it through the risotto until it shrinks.
Serve on a plate and top it off with the parsley and roasted pine nuts… Buon appetito!
Looking for more vegan recipes? Check out this ‘Easy Pea Vegan Yellow Curry’ recipe! And stay tuned, ’cause there’ll be more coming soon!