Vegan Mushroom Risotto

Risotto is one of the best comfort foods and the combination of mushrooms and garlic is just delicious. This risotto is easy to make, full of flavour and any left overs can be easily turned into mushroom arancini. See my Baked Arancini recipe for details.

The recipe below makes enough for 4 people


2 large handfuls of spinach
300g mushrooms chopped
2 teaspoons chopped garlic
300g arborio risotto rice
2/3 cup of frozen peas (optional)
1 litre of either chicken or vegetable stock depending of preference. (I used x2 Boots baby organic stock as its low in salt)
25g Violife Prosociano Wedge Grated


1. Start by boiling the kettle and making 1 litre of your chosen stock.
2. Add the stock 500ml of the stock to a large saucepan along with the rice. Simmer on a low heat whilst all the stock is absorbed. You will need to keep adding the rest of the stock a little at a time remembering to stir frequently so it doesn't stick.
3. Whilst the rice is simmering, heat a little oil in a frying pan and add the mushrooms. Once they have begun to colour, add the chopped garlic, peas and spinach and heat further until cooked.
4. Once the risotto has been cooking for around 10 minutes and is beginning to soften, add the grated Violife prosociano as well as the cooked mushrooms, peas etc to the risotto for the 1-2 minutes of cooking. Remember to stir continuously at this point to prevent sticking. Take off the heat and serve immediately.

Any left over risotto can be kept in the fridge for up to 3 days. To heat, simply warm on the hob with a little fresh stock or alternatively turn the left overs into Baked Arancini (risotto balls) for a great finger food version.

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