Link copied!Mushroom Risotto with Baby Spinach and Peas
by:
Vegan.io
October 24, 2017
Recipe Box
Mushroom Risotto with Baby Spinach and Peas recipes shared by Matt from Vegan.io.
Mushroom Risotto with Baby Spinach and Peas
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hour
Servings:
4
Ingredients:
- 5 cups baby spinach
- 1 tsp black pepper (ground)
- 2 tbsps dried thyme
- 2 cups frozen green peas (defrost)
- 1 tsp garlic powder
- 2 tbsps nutritional yeast
- 1 tablespoon olive oil
- 1 large onion (thinly chopped)
- 2 cups risotto rice
- 1 tbsp sea salt
- 5 cups vegetable broth
- 2 cups wild mushroom (chopped)
Directions:
- Preheat the olive oil in a big skillet or use a medium size pot.
- Add the onions, peas, mushrooms, thyme and salt and saute those for about 5 minutes.
- Start adding the vegetable broth in small steps while stiring.
- Add the nutritional yeast, garlic powder, pepper and baby spinach.
- Add the rest of the vegetable broth in steps until the risotto rice absorbed all the liquid and tastes al dente.
Nutrition Facts (Per Serving)
356
Calories
10g
Protein
5g
Fat
68g
Carbs
"Nutrition values are approximate estimates. Actual facts may vary depending on ingredient brands and preparation methods."
Recipe Rating
Average Rating
4.0 / 5
