Wild Mushroom & Spinach Risotto (Ve)

Creamy, rich and deeply satisfying, this risotto combines the earthy flavours of wild mushrooms with the fresh, vibrant touch of spinach. Perfect for a cosy evening, it’s a dish that feels indulgent yet is entirely plant-based and packed with nourishing ingredients.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 200g arborio rice
• 100ml white wine (optional, or use extra stock)
• 700ml vegetable stock, warmed
• 150g mixed wild mushrooms, sliced
• 100g spinach
• 1 tbsp nutritional yeast
• Salt and pepper to taste

Method

1. Heat olive oil in a large pan. Sauté onion and garlic until softened.
2. Add arborio rice and stir to coat. Pour in wine (if using) and cook until absorbed.
3. Gradually add vegetable stock, one ladle at a time, stirring until absorbed before adding more. Continue for 20 minutes.
4. Meanwhile, heat a separate pan and sauté mushrooms until golden. Add to the risotto along with the spinach during the last 5 minutes of cooking.
5. Stir in nutritional yeast, season with salt and pepper, and serve warm.

Why we love this recipe:

Wild Mushrooms: These earthy gems are rich in Antioxidants, B vitamins and Minerals like Selenium, supporting immunity and overall health.

Spinach: A nutrient powerhouse, spinach is loaded with Iron, Calcium, and Vitamin C, helping to support energy and support bone health.

Nutritional Yeast: A vegan favourite, it adds a cheesy, umami flavour while being high in B12 and protein.

Try these yummy recipes next:

• Lentil & Sweet Potato Stew (Ve)
• Baked Feta Spinach Pasta (Ve)
• Sweet & Sticky Tofu (Ve)