Spinach And Mushroom Risotto (Easy Vegan Recipe)

Vegan, healthy and delicious! So much so, that this Spinach and Mushroom Risotto with Pecan and Garlic Drizzle is the best Vegan Risotto we make! Packed full of iron-rich spinach and antioxidants in the earthy mushrooms, not only is this a healthy meal for any weekday dinner, but it is also a real treat for the tastebuds! WARNING: it's garlicky... in the best possible way.

Jump to:

• Why You Will Love This Spinach Mushroom Risotto?
• Ingredients and Substitutes
• What Is The Secret To The Best Risotto? 
• How To Make Vegan Spinach and Mushroom Risotto? 
• Top Tips For Best Results
• Storage and Leftovers
• Recipe FAQs
• Other Vegan Risotto Recipes
• Spinach And Mushroom Risotto (Easy Vegan Recipe)

We are big fans of risottos and cook them almost every week, especially in autumn and winter. There is something very comforting in a bowl of creamy rice, especially when it's topped with all the things you love most. And we use all the things we love in our Sweet Chilli Risotto, Risotto Verde With Peas & Asparagus and, of course, Blue Cheese Risotto. For us, a topping of crispy mushrooms, and a nutty oil drizzle is also absolutely heavenly. Pecan and garlic (raw garlic!) oil make this dish, so whatever you do, don't skip it! 

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Why You Will Love This Spinach Mushroom Risotto?

We were first introduced to a version of this risotto by my very good friend. I was always partial to good risotto, but this one went straight to my Top 3, once I tasted it. Not only flavoursome, but it is also vegan and actually really good for you. A good amount of spinach contributes to your iron intake (in addition to other health benefits of spinach), and both mushrooms and pecans are full of antioxidants. So make yourself a big portion and eat it without any guilt! 

Ingredients and Substitutes

• brown onion: can be replaced with shallots or other types of onion. 
• cloves garlic: garlic loves are used both the risotto and pecan drizzle. 
• risotto rice: use carnaroli or arborio rice (both short grain rice). More information on the best rice in our Guide to Perfect Risotto. 
• vegetable stock cube: or vegetable broth. If you are not cooking for vegans, you may replace it with chicken broth or stock. 
• fresh spinach: you may use baby spinach leaves or even thawed spinach. Blanched, squeezed and chopped spinach will be added at the end of the cooking. 
• chestnut mushrooms: may be replaced with baby button (cremini mushrooms), oyster mushrooms, baby bellas or other fresh mushrooms.  
• pecans: toasted. 
• olive oil: may be replaced with rapeseed or avocado oil. 

What Is The Secret To The Best Risotto? 

We think there are FOUR main secrets to a good risotto. And the secrets lie with the rice and the high-quality stock!

• Rice for Risotto: Risotto rice needs to be short, starchy and able to withstand a long time of cooking. Some of the widely available varieties are Arborio and Carnaroli rice (and out of the two, we prefer Carnaroli). Both types of rice are perfect for slow long cooking, letting the rice infuse with all the flavours of stock without losing their shape.
• Toast the Rice: toasting the rice in a large skillet before adding any stock is an important step in any risotto preparation. The process seals the surface of the rice, helping it preserve its shape and retain the typical al dente texture. It takes not longer than 1-2 minutes. 
• Keep the Stock Hot: Put your stock in a pan and keep it on low heat. This ensures an even cooking temperature and constant simmer. If your stock cools down, it will prolong the cooking time and your rice may become soggy in the process.
• Add Stock Little By Little: Not adding all the stock at the same time allows the rice to release its starch at a slow rate, making the risotto creamy. Another advantage of adding the stock gradually is being able to control how much of the stock is actually needed before the rice is cooked.

Head straight to our Guide on How To Make  A Perfect Risotto.

How To Make Vegan Spinach and Mushroom Risotto? 

Start by preparing your pecan and garlic drizzle. In a small pan, toast the pecans, just until slightly browned. Tip them into a pestle and mortar to cool down slightly. Finely chop and add ⅓ of the garlic, a pinch of salt and 4 tablespoon of olive oil. Then grind everything into a coarse nutty drizzle. Alternatively, use a food processor.

Pecans are a must in this recipe. Once toasted, they taste both sweet and earthy and give the drizzle an amazing flavour that goes extremely well with the rest of the dish! So whatever you're substituting in this recipe, keep the pecans. 

Prepare the rest of the ingredients. Finely chop the rest of the garlic cloves and brown onion. Slice the chestnut mushrooms into 0.5cm slices. You can easily substitute for other mushrooms, but I would suggest the meaty type of mushroom. We did try it with portabello mushrooms and it worked very well!

Dissolve a vegetable stock cube in 800ml of boiling water and keep warm on very low heat.

Boil a full kettle of water. Place the spinach in a large colander and run the boiling water through the spinach to wilt it. Then leave to cool down.

Heat 2 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and saute for 2-3 minutes. Then add the risotto rice and ⅔ of the finely chopped garlic and cook for 2 minutes stirring continuously.

One ladle at a time, keep adding the stock to the rice mixture and stir risotto continually. Wait for the stock to fully absorb before adding another ladle.

Meanwhile, in a separate pan, add sliced mushrooms with a drizzle of olive oil and a pinch of salt. Cook on medium-high heat until mushrooms are browned and are starting to crisp up at the edges. You may need to do this in batches as you don't want to overcrowd the pan.

Once all the stock is absorbed and the rice is cooked, squeeze as much of the moisture out from the blanched spinach as you can. This will ensure your creamy risotto is not diluted with water. Chop the blanched spinach roughly for easier distribution in the risotto. Add to the rice and stir. Taste and adjust seasoning if needed by adding a little bit of salt and some black pepper. 

Spoon the risotto into bowls, top with mushrooms and drizzle the pecan and garlic oil all over. Hope you enjoy our creamy Mushroom Risotto!

Top Tips For Best Results

Risotto is not as difficult to make as you may think. But if this is your first time making it, you may benefit from the following tips to ensure the best end result. 

• Follow the tips for making a great risotto above: choosing the right rice, tasting the rice, and adding hot stock little by little whilst stirring the risotto continuously. 
• Adjust the quantity of stock and the cooking time to make sure your rice is cooked al dente. Less stock may be needed if you cook risotto on lower heat and less water evaporates. 
• Make sure to squeeze the spinach as much as you can to avoid excess water making your risotto less creamy. 

Storage and Leftovers

If you have any leftover Spinach and Mushroom risotto, let it cool down to room temperature then spoon it into an airtight container and store it in the fridge for up to 2 days. Store the pecan drizzle separately. Reheat the risotto in a microwave or in a pan with a splash of water. Note though that your rice will be slightly overcooked after reheating. 

Another great way to use up leftover risotto is to make Arancini Balls!

Recipe FAQs

Other Vegan Risotto Recipes

If you love plant-based cooking, check out our other delicious recipes: 

• Butternut Squash Risotto
• Sweet Chilli Risotto (Vegan Option Without Cheese)