Vegan Mushroom Risotto - Gluten-free

Ingredients:
2 cups Arborio rice
Variety of mushrooms
2 hand fulls baby spinach
1 red onion
4 cups Vegetable broth
olive oil
2 tbs Nutritional Yeast
Garlic powder
Himalayan salt to taste
Black pepper to taste
White wine (a splash)

Recipe:

1. In a small pan heat the vegetarian broth to a simmer.

2. In another pan heat 1 tb of olive oil, heat then, add the mushrooms and cook until the mushrooms are soft, about 4 minutes more. Turn of burner and cover.

3. In a heavy bottomed saucepan over medium heat, heat 1 tb of the olive oil. Add the onions and garlic and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

4. Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.

5. Add the spinach and mushrooms, and cook for just about 2-3 minutes, stirring constantly, or until the spinach is wilted and bright green. Add in water. Stir in the nutritional yeast and a little bit of water if needed. Add salt and pepper to taste and serve immediately.

* Risotto usually has butter added, or in a vegan recipe a vegan butter replacement for a creamy risotto. I found it to be great without:)

 All Ingredients - a variety of mushrooms, 1 red onion, Arborio rice, Vegetable broth, baby spinach, olive oil, white wine, nutritional yeast, Himalayan salt, pepper

 Wash mushrooms well and chop onions fine

 Cut all mushrooms in various sizes (I like to leave the button mushrooms larger)

 Heat the vegetable broth, and simmer at low. Heat 1tp of olive oil in each big pan and cook the mushrooms and onions separately

Once onions are translucent stir in rice

 Keep an eye on the mushrooms until ready, then turn off stove. Keep stirring rice until it crackles (about 4 minutes)

Stir in about 2/4 cup of hot vegetable broth

 Stir until soaked up

Add another 3/4 cup of vegetable broth

 and repeat until the 4 cups is up

 Then add in 2 tb of nutritional yeast, salt and pepper

 Add the baby spinach

 Add the mushrooms and about 1/2 of warm water

And stir for about 2 minutes

 Serve immediately

and Enjoy!

Rice is served slightly el dente