A simple vegan risotto that still packs a creamy punch.
150g arborio rice
250g chestnut mushrooms
50g vegan hard cheese alternative
750ml vegetable stock
2-3 cloves garlic, minced
One medium brown onion
25g vegan spread
125ml white wine
Two tablespoon of nutritional yeast
One tablespoon powdered garlic
Salt and pepper
Fresh parsley, chopped
Dice the onion and garlic and shallow fry in a little oil. Allow to slightly brown and turn translucent, before adding the mushrooms, sliced into even chunks. Add salt and pepper. Allow them to cook off for 5 minutes on medium heat, taking care that the garlic doesn't burn.
Add the arborio rice, stirring it into the vegetables. After a few minutes, the rice will turn slightly translucent and glossy. Add the wine, and continue to stir for several minutes.
Gently add the stock, a ladle at a time, adding more only when the rice has absorbed it. Stir continually until all the stock is absorbed.
Once all the stock is absorbed, lower the heat and add the nutritional yeast, alongside your spread, garlic granules and chopped parsley. Grate and add the hard cheese alternative, and stir, saving some for topping.
Stir spinach into the risotto until it wilts. Season with a generous pepper and a pinch of salt, and serve with the remaining grated cheeze.