Spinach Mushroom Risotto (Vegan)

This easy Vegan Spinach Risotto is a new take on my popular mushroom risotto. It’s slightly different but just as good and effortless to make. Can be eaten as a side dish or a main meal. Either way, this Spinach risotto will surely be enjoyed by your family or friends.

Want to make something special for your next get together or just want a “fancy” meal without spending too much time? Then you should try this risotto! Even though risottos have a reputation for being “complicated”, this is actually pretty easy to make. The ingredients are also inexpensive and can be modified depending on your taste.

So if you’re looking for a quick and easy weeknight dinner, this is perfect for you!

My favorite risotto recipe – Spinach Mushroom Risotto 

Since risotto is so versatile and packed with flavor, it has become one of my favorite meals to cook. You can tweak the recipe as you like and add ingredients to your preference, which led me to one of my favorite risotto variations – Spinach risotto!

Of course, you can also customize the vegetables in this risotto recipe to your liking. How about chard, kale, or cabbage instead of spinach, for example? Or maybe you prefer porcini mushrooms, chanterelles, wild, king oyster, or shiitake mushrooms in your risotto instead of brown button or cremini mushrooms? There are so many options!

Health benefits of spinach

Aside from its flavor, Spinach has a lot of health benefits, here are some of them:

• Good for your bones. This leafy vegetable is rich in Vitamin K, which supports the transport of calcium in the body. Aside from that, it’s also rich in vitamin D, potassium, and vitamin C, which are all important nutrients for bone health.
• Strengthens the immune system and eyesight. Spinach contains lutein, zeaxanthin, beta carotene, and chlorophyll which help improve eyesight and strengthen the immune system. 
• Drives away viruses and bacterias. Containing vitamin A, Spinach helps our skin and mucous membranes drive away viruses and bacterias.
• Source of energy. Looking for a food source that is rich in magnesium and folate to strengthen your muscles? Look no further because Spinach has them!

How to make Spinach Risotto

No need to go to Italian restaurants just to have this delightful meal. With this simple step-by-step instruction, you can make the best vegan risotto quickly at home.

Step 1 – Sauté onions and garlic.

In a pan or pot, heat one tablespoon of oil. Add the onions and sauté for 2-3 minutes, or until they’re translucent. Then toss in the garlic and sauté for another minute until fragrant.

Step 2 – Add rice and cook risotto.

Now add the Arborio rice or whichever short grain rice you chose and toast for 1-2 minutes while continuously stirring. Next, pour in the white wine and mix it with rice. Wait until it’s absorbed, then pour in ½ cup of the vegetable broth. Cook over low heat until the broth is almost absorbed, stirring often. Continue adding broth, ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.

Lastly, stir in dairy-free cream/milk (or more broth) until your desired consistency is reached. Season with salt and pepper to taste. Then add the spinach, turn off the heat, cover the pan, and set aside until the spinach has wilted.

Step 3 – Sauté mushrooms.

While you’re waiting for your easy vegan risotto to be ready, heat another tablespoon of oil in a separate pan. Add your mushrooms and cook for about 3-5 minutes over high heat until they turn golden-brown. Then drizzle them with soy sauce and stir to coat. Finally, add the mushrooms to your spinach risotto.

Step 4 – Garnish and serve!

Now you can garnish your creamy vegan spinach mushroom risotto with vegan parmesan cheese and fresh parsley or any toppings you like such as toasted pine nuts. However, also other toppings such as toasted pine nuts or chopped nuts or seeds make a delicious addition for more flavor. Enjoy!

Tips for making the best vegan risotto

• Pay attention to your risotto. One of the reasons why some people may find risotto tricky to cook is that the rice can burn easily if it’s not constantly moving or if the temperature is too high.
• Stir often. Avoid the rice from sticking to your pan by continuously stirring it. This will also help the rice release its starch slowly, giving you a perfect creamy risotto we all love!
• Slowly add the broth. By gradually adding the veggie broth, you can control the cooking more closely. So you can then add a little bit more or stop adding when your desired consistency is achieved.
• Keep the vegetable broth warm. Heat the vegetable broth in a separate pot and keep it warm while you cook the risotto to ensure you won’t stop the cooking process when adding more broth.
• Practice makes perfect. If you don’t get the risotto right the first time, then that’s okay. Take note of what you have done wrong and improve it the next time you make it.
• Best serve hot. The best way to serve or to eat risotto is right after you cooked it. However, you can still save any leftovers for the next days.

How to store leftover risotto 

If you have some leftover risotto, you can transfer it to an airtight container and store it in the refrigerator where it should last for about 3 days. When ready to serve, simply reheat on the stove, adding a little water or dairy-free milk as needed. I do not recommend freezing it, as this will change the texture of the risotto.

Vegan Parmesan or other Toppings for your Best Vegan Risotto

While traditional Italian risottos are usually topped with parmesan, I topped my healthier vegan risotto with homemade Vegan Parmesan Cheese, which you can make in just 3 minutes with 4 simple ingredients! However, you can also opt for store-bought vegan parmesan or cheese alternatives or just nutritional yeast flakes – that’s up to you!

Want more protein in your dish? Then simply add a plant-based protein source such as tofu, vegan feta, lentils, chickpeas, beans, or other meat alternatives of your choice.

This easy vegan spinach mushroom risotto recipe is:

• Quick and Easy to Make
• Gluten-free 
• Dairy-free (lactose-free)
• Plant-based
• Healthy
• Rich in nutrients 
• Creamy 
• Satisfying 
• So delicious!
• Perfect for lunch or dinner!

Other vegan risotto recipes you should try:

• Vegan Asparagus Risotto with Peas (Gluten-free)
• Corn Risotto with Zucchini
• Vegan Pumpkin Risotto with Brussels Sprouts
• Creamy Vegan Tomato Risotto
• Creamy Mushroom Risotto
• Vegan Risotto Allo Zafferano

If you try this easy Vegan Spinach Mushroom Risotto, please leave me a comment below sharing how you liked this recipe! And if you take a picture of your creamy rice dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Enjoy cooking!

Vegan Spinach Mushroom Risotto

Author: Bianca Zapatka

This easy Vegan Spinach Risotto is a new take on my popular mushroom risotto. It’s slightly different but just as good and effortless to make. Can be eaten as a side dish or a main meal. Either way, this Spinach risotto will surely be enjoyed by your family or friends.

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Prep Time 10 mins

Cook Time 25 mins

Course Appetizer, Lunch & Dinner, Main Course, Side Dish

Servings 4 Servings

Calories 297 kcal

Ingredients

Spinach Risotto

• 1 cup (200 g) arborio rice or other short-grain rice
• 1-2 tbsp olive oil or vegan butter divided
• 1 large onion chopped
• 3 cloves of garlic minced
• ½ cup (120 ml) vegan white wine optional (or sub more broth)
• 2 ½ cups (600 ml) vegetable broth divided
• ½ cup (120 ml) dairy-free cream or coconut milk, *see notes
• 5.3 oz (150 g) spinach fresh or frozen (roughly chopped)
• 8.8 oz (250 g) mushrooms sliced
• 2-3 tbsp soy sauce or tamari to taste
• salt and pepper to taste

To Garnish

• vegan parmesan or nutritional yeast flakes
• fresh parsley finely chopped

Instructions 

*Note: See tips + step-by-step photos above!

• Heat the vegetable broth in a saucepan and keep it warm while you cook the risotto.
• In a heavy-bottom pot or non-stick pan, heat one tablespoon of oil. Add the onions and sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute until fragrant.
• Next, add the rice and toast for 1-2 minutes while stirring. Pour in white wine and cook until the wine is fully absorbed. Then pour in ½ cup of the vegetable broth and cook over low heat until the broth is almost absorbed, stirring often. Continue adding broth, ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
• Lastly, stir in dairy-free cream/milk (or more broth) until desired consistency is reached and season with salt and pepper to taste. Add the spinach, turn off the heat, cover the pan, and set aside until the spinach has wilted.
• In the meantime, heat another tablespoon of oil in a separate pan. Add the mushrooms and cook for about 3-5 minutes over high heat or until they turn golden-brown. Drizzle with soy sauce, stir to coat and finally add the mushrooms to the risotto.
• Garnish your risotto with vegan parmesan and fresh parsley or other toppings you like.
• Enjoy!

Notes

• Dairy-free cream/milk: You can use any plant-based milk or cream of your choice or simply add a little more broth + a piece of vegan butter.
• Protein/Toppings: Feel free to add tofu, vegan feta, lentils, chickpeas, or another vegan meat alternative for more protein. Also, other toppings like toasted pine nuts or chopped nuts/seeds will add more flavor.
• Storage: Store leftover risotto covered in the refrigerator for up to 3 days.
• Please read my blog post for further information, and be sure to read the tips for making the perfect risotto!

Nutritions

Serving: 1Serving | Calories: 297kcal | Carbohydrates: 50g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 1141mg | Potassium: 577mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3951IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 4mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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