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+ servings
Savory Fat Free Mushroom Risotto
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
This Savory Mushroom Risotto is the perfect side dish for your Thanksgiving Table. Your guests are going to begging you for this recipe!
Course: Main
Cuisine: Italian
Servings: 6 servings
Author: Chuck Underwood
  • 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
  1. In a large stockpot, saute mushrooms in 1/2 cup veggie broth until softened
  2. Add 3 cups Veggie Broth and bring to a simmer
  3. Keep broth on low heat while preparing Risotto
  4. In a separate pan, saute celery, onion, and garlic in a splash of broth until softened
  5. Turn heat up to medium (4 on my electric stovetop) and add rice
  6. Stir continuously for about 1-2 minutes until sizzling
  7. Add wine and continue to stir until liquid is absorbed
  8. Add a ladle (or two) of broth and continue stirring until liquid is absorbed
  9. Repeat previous step until about 1/2 cup broth is left
  10. Add spinach, basil, and vinegar to remaining broth and add to Risotto
  11. Stir until thick and creamy
  12. Remove from heat and fold in chopped Tomato
Recipe Notes

For additional Italian flavor, sprinkle with Vegan Parmesan.