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Link copied!Mushroom Risotto with Baby Spinach and Peas
by:
Vegan.io
October 24, 2017
Mushroom Risotto with Baby Spinach and Peas recipes shared by Matt from Vegan.io.
Mushroom Risotto with Baby Spinach and Peas
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 mins | 50 mins | 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)
295
Calories
13g
Protein
5g
Fat
52g
Carbs
*Disclaimer: Nutritional values are approximate estimates calculated automatically from user-submitted ingredients. Variations in formatting, ingredient types, or specific brands may cause inaccuracies.
Recipe Rating
Average Rating
4.0 / 5
