Spinach Risotto

2 cups vegetable broth

1 onion, chopped

1 cup mushrooms, chopped

2 teaspoons minced garlic

½ cup frozen spinach, thawed

1 cup Arborio rice

½ cup Faux Parmesan


Heat the broth in a saucepan and keep warm over low heat.

In a heavy saucepan sauté the onion and mushrooms until softened (3 minutes). Add the rice to the pan and about a cup of the broth. After the rice has absorbed most of the liquid add more broth plus the garlic and spinach. After the broth has been almost absorbed, add more broth and continue stirring. Continue to add broth until the rice is tender but firm. Stir in the Faux Parmesan and serve.


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