This is a lot like the Creamy Wild Mushroom Risotto, but this one requires a lot less work, especially when it comes to stirring! I recently purchased a Dutch oven and decided to try making risotto in it. So much less work! Mine is 5-quarts and this recipe only took up about 1/2 of the Dutch oven, so I would think even a 3-quart one is plenty big enough.
Risotto is a very versatile dish, so you can add whatever vegetables to it that you’d like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you’ll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.
INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, chopped
16-oz mushrooms (cremini or white), chopped or sliced
2 C spinach, chopped
1/4 C lemon juice
1/2 tsp salt
1/2 C white cooking wine
2 Tbs Earth Balance margarine
1/4 C nutritional yeast
1-1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp salt
DIRECTIONS:
Preheat oven to 350. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.
I also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
Once the rice is done (most of the liquid has been absorbed), add the remaining cup of broth:
Next, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy. Stir in the mushrooms mixture, along with the spinach.
So good! Serve immediately and enjoy!
- 5 C vegetable broth
- 1-1/2 C Arborio rice
- 1 Tbs olive oil
- 1 C onion, chopped
- 16-oz mushrooms (cremini or white), chopped or sliced
- 2 C spinach, chopped
- ¼ C lemon juice
- ½ tsp salt
- ½ C white cooking wine
- 2 Tbs Earth Balance margarine
- ¼ C nutritional yeast
- 1-1/2 tsp thyme
- ½ tsp black pepper
- ½ tsp salt
- Preheat oven to 350.
- Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside.
- Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.
- I also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
- Once the rice is done (most of the liquid has been absorbed), add the remaining cup of broth.
- Next, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy.
- Stir in the mushrooms mixture, along with the spinach.
- So good! Serve immediately and enjoy!
