This mushroom and spinach risotto is creamy, rich, and full of flavour. It's easier to make than you might think, and comes together in just one hour. It’s also dairy free, and naturally gluten-free, but you’d never know!
In a medium saucepan, bring 4 cups of vegetable broth and 1 cup of water to a boil. Reduce heat to low. Keep this heated broth handy as you cook the risotto.
In a separate large saucepan, heat 2 Tbsp of olive oil over medium heat. Add onion and cook for approximately 7 minutes, stirring frequently, until soft and translucent. Reduce heat if they start to brown.
To the onion, add mushrooms, 1 tablespoon of the vegan butter, garlic, thyme, salt and pepper. Cook over medium heat for 5 minutes, or until mushrooms are softened and most of the excess liquid from mushrooms has evaporated.
Next, stir in the arborio rice and cook for 2 minutes, stirring frequently, until fragrant. Add in the wine and let simmer for approximately 2 minutes until completely evaporated, making sure rice is not sticking to the bottom of the pan as it cooks.
Add one ladle (or a half cup) of the heated broth to the rice. While stirring consistently, allow the rice to cook until broth is fully absorbed. Repeat this process, adding the broth one ladle at a time, until rice is cooked through but still firm, and a very creamy sauce has formed. This should take approximately 30 minutes. You'll know it's done when you push a spoon through the risotto and it slowly start to come back together.
Stir chopped spinach into risotto until just wilted. Remove from heat. Stir in the other tablespoon of vegan butter, nutritional yeast, parsley and lemon juice. Adjust salt and pepper to taste. Garnish with parsley (optional) and serve immediately.