Wild Mushroom Risotto with Baby Spinach
- 2-3 TB olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups finely chopped fresh wild mushrooms
- 1 cup Arborio rice, rinsed and drained
- 5-6 cups warm vegetable broth
- 2 Tbsp fresh thyme, minced
- Salt and freshly ground black pepper, to taste
- 2 handfuls baby spinach
This scrumptious vegan risotto has an earthy flavor and is well worth the time and effort which risottos require. Using many varieties of fresh wild mushrooms will result in a more complex flavor profile but feel free to use just one of two of your favorites.
Heat oil in a large saucepan over medium heat. Add onion, garlic, and mushrooms. Cook, stirring often, until onion is soft. Add rice and cook, stirring, until rice is coated with oil and slightly translucent. Stir in 1/4 cup broth, and let cook for a couple of minutes stirring constantly until broth is absorbed by the rice. Gradually add broth, 1/4 to 1/3 cup at a time, stirring, as rice continues to absorb the broth and releases its starch to create a creamy texture. Risotto is done when rice is soft but with a slight bite and the mixture is thick and creamy. Fold in fresh thyme and baby spinach. Season with salt and pepper as needed.