Mushroom and Spinach Risotto (Vegan or not vegan?)

Because spinach is in season and mushrooms are always around for a reason, today I thought I would try to make a delicious risotto without cheese-in. With the help of my delighted flatmate I embarked on this culinary journey with a bit of help from the British Broadcasting Corporation (a.k.a. The BBC). 

Ingredients to serve 2 (easily adjustable for more!): 

  • Garlic (as many cloves as you want to smell)
  • 1 onion 
  • 140g arborio rice (risotto rice)
  • 1 tablespoon olive oil 
  • 1/2 tablespoon coconut oil (this is your butter alternative although you could just replace this with more olive oil instead)
  • White wine (about 150 mL but more never hurts)
  • 500 mL of of boiled water stock (vegetable or chicken stock diluted)
  • 1 pack of mushroom 
  • 1 bag of spinach 
  • Garden peas (frozen or otherwise peas are always a great addition to any recipe)
  • A few stems of coriander or parsley for topping 
  • A few pinches of salt
My wonderful flat mate adding in her favourite ingredient :) 

My wonderful flat mate adding in her favourite ingredient :) 

Place the olive oil and coconut oil in a big saucepan and put on high heat. Once this is sizzling add in the onion then the garlic. After a few minutes of stirring and frying add in the mushrooms cut as you like though I recommend chestnut mushrooms cut in quarters to maintain that chewy texture. Stir gently and leave it to cook for another few minutes. Throw in the rice and cover with the white wine. Once most of the wine is absorbed add in the peas and then gradually add the stock water (about 150 mL at a time) and continuously stir the mix on medium heat. Let the stock water dilute and then add the rest of it little by little. At this point you can start seasoning with salt, pepper and finally the parmesan if you want! Once you have used up all the stock water (with the objective of having a crunchy/al dente risotto rice) add in the spinach leaves and stir in. Leave for 4-5 minutes - depending on how big your spinach leaves are - until the spinach is cooked. Once the spinach is cooked and water absorbed (this will take you about 40 minutes) your risotto is ready to serve and top with fresh coriander.

Share and Enjoy! xxx

Your Food-y Ecotarian

PS: Obviously you are welcome to add in parmesan at the end of the cooking process but if you feel like keeping it vegan, the coconut oil and a combo of crushed cashew nuts kind of mimics the taste of parmesan...