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.
Equipment
- Pestle and Mortar or Food Processor
Ingredients
- 1 brown onion finely chopped
- 4 cloves of garlic finely chopped
- 160 g risotto rice
- 1 vegetable stock cube + 800ml of boiling water
- 160 g spinach
- 180 g chestnut mushrooms thickly sliced
- 30 g pecans
- olive oil
Instructions
- 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. Add ⅓ of chopped garlic, a pinch of salt and 4 tablespoon of olive oil. Then grind everything into a coarse nutty drizzle. Alternatively, use a food processor.
- Dissolve a stock cube in 800ml of boiling water and keep warm on low heat.
- Boil a full kettle of water. Place the spinach in a 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 non-stick pan. Add the onion and saute for 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 and stirring the risotto. Wait for the stock to be fully absorbed before adding another ladle.
- Meanwhile, in another large 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, chop the blanched spinach roughly for easier distribution in the risotto. Add to the rice and stir. Taste and adjust seasoning if needed.
- Spoon the risotto into bowls, top with mushrooms and drizzle the pecan and garlic oil all over. Enjoy!
Video
Notes
Based on Garlic Risotto from Gousto.
Nutrition
Calories: 466kcalCarbohydrates: 80gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 413mgPotassium: 1076mgFiber: 7gSugar: 5gVitamin A: 7512IUVitamin C: 29mgCalcium: 132mgIron: 7mg
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