Creamy Vegan Risotto
Serves 2
15 mins prep
25 mins cook
40 mins total
With the weather cooling down, this cozy warm bowl of risotto is perfect. It's a lot easier than you think, though it does require patience to stir the rice. The key is slowly adding stock to achieve a creamy, soft texture that still holds its shape. This version can easily be made vegan and uses Banza rice for extra protein.
0 servings
1. Heat vegetable stock in a large pot over medium heat, set aside or leave on simmer. 2. In another large pot over low-medium heat, add olive oil and sauté the onion and garlic for 3-4 minutes until translucent. 3. Add mushroom slices and sauté for an additional 2-3 minutes. 4. Add in the rice and then slowly, add the vegetable stock with a ladle, stir, and repeat until absorbed by the rice. This is the key to risotto! This process should take about 15-20 minutes. 5. Fold in the spinach until wilted, then add butter, lemon juice, salt, and pepper to taste. 6. Garnish with parsley and lemon before serving.
