Savory Fat Free Mushroom Risotto

• Vegan
• Gluten free

• Produce

  • 8 oz Baby bella mushrooms
  • 1 tsp Basil, dried
  • 1/4 cup Celery
  • 1 cloves Garlic
  • 8 oz Mushrooms, white
  • 1/2 cup Onion
  • 1 cups Spinach, fresh
  • 1 Tomato

• Canned Goods

  • 3 1/2 cups Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Balsamic vinegar

• Pasta & Grains

  • 1 cup Arborio rice

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on brandnewvegan.com

Description

Ingredients

• 3½ cups Low Sodium Vegetable Broth, divided
• 8 oz White Mushrooms, roughly chopped
• 8 oz Baby Bella Mushrooms, roughly chopped
• ¼ cup chopped Celery
• ½ cup chopped Onion (or Leek)
• 1-2 cloves Garlic
• 1 cup Arborio Rice
• ½ cup White Wine
• 1-2 cups fresh Spinach, chopped
• 1 tsp dried Basil
• 1 Tbls Balsamic Vinegar
• 1 Tomato, deseeded and chopped

Directions

• In a large stockpot, saute mushrooms in ½ cup veggie broth until softened
• Add 3 cups Veggie Broth and bring to a simmer
• Keep broth on low heat while preparing Risotto
• In a separate pan, saute celery, onion, and garlic in a splash of broth until softened
• Turn heat up to medium (4 on my electric stovetop) and add rice
• Stir continuously for about 1-2 minutes until sizzling
• Add wine and continue to stir until liquid is absorbed
• Add a ladle (or two) of broth and continue stirring until liquid is absorbed
• Repeat previous step until about ½ cup broth is left
• Add spinach, basil, and vinegar to remaining broth and add to Risotto
• Stir until thick and creamy
• Remove from heat and fold in chopped Tomato

Nutrition