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Spinach Mushroom Risotto
Kim Campbell, Plant Pure Nation, with changes by Eve
Eve brought this delicious risotto to the Spring, 2017 potluck in Portland, OR.
710 ml 3 cups cooked short grain brown rice
340 g12 ounces fresh button mushrooms, sliced
1 onion, sliced
1 ½ cups peas, frozen or fresh
240 ml1 cup frozen chopped spinach
½ cup white (or red) wine (for sautéing)
200 g7 oz extra firm tofu
240 ml1 cup plant based milk
¼ cup nutritional yeast flakes
5 ml1 teaspoon garlic powder
5 ml1 teaspoon onion powder
5 ml1 teaspoon Italian Seasoning (I used basil/oregano)
10 ml2 teaspoons lemon juice
½ teaspoon sea salt
½ teaspoon black pepper
2-3 green onions, sliced, or parsley, chopped (for garnishing)
1. In a 3-qt. saucepan or large skillet, sauté the onions and mushrooms in a little of the wine. Add any remaining white wine, peas, and spinach. Continue to cook until tender.
2. In a blender, or processor, combine the tofu, milk, nutritional yeast flakes, garlic powder, onion powder, Italian seasoning, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Add the cream sauce and brown rice to the onions and mushroom mixture. Cook over medium heat until bubbly and thickened. Garnish with green onions or chopped parsley.
For the spinach or peas, you can substitute another in season vegetable such as kale, asparagus, or leeks.
I used about 6 ounces of fresh spinach instead of frozen.