Description
This Savory Mushroom Risotto is the perfect side dish for your Thanksgiving Table. Your guests are going to begging you for this recipe!
Ingredients
Scale
- 3 1/2 cups Low Sodium Vegetable Broth ((divided))
- 8 oz White Mushrooms ((roughly chopped))
- 8 oz Baby Bella Mushrooms ((roughly chopped))
- 1/4 cup Celery ((chopped))
- 1/2 cup Onion ((diced))
- 2 cloves Garlic
- 1 cup Arborio Rice
- 1/2 cup White Wine
- 1-2 cups fresh Spinach ((chopped))
- 1 tsp dried Basil
- 1 Tbls Balsamic Vinegar
- 1 Tomato (deseeded and chopped)
Instructions
- In a large stockpot, saute mushrooms in 1/2 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 1/2 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
Notes
For additional Italian flavor, sprinkle with Vegan Parmesan.