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  • Home
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    • Basics
    • Breakfast & Brunch
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All recipesMain CoursesRecipes

Spinach Mushroom Risotto with Almonds

by Klaraslife 21. February 2017
written by Klaraslife 21. February 2017
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This post is also available in german/deutsch

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Spinach Mushroom Risotto

creamy Risotto
Course Main dishes
Cuisine vegan GF
Cook Time 30 minutes minutes
Total Time 30 minutes minutes
Servings 2
Author Klara Salzwedel

Ingredients

  • 200 g risotto rice
  • 700 ml vegetable broth + more if necessary
  • 60 ml white wine
  • 1 Handful baby spinach
  • 80 g mushrooms small cut
  • 10 g of vegan butter
  • 30 g of vegan Parmesan grated
  • pepper
  • olive oil
  • 1 onion finely chopped
  • almonds chopped

Instructions

  • In a small saucepan, heat vegetable broth over medium heat to keep warm.
  • In the meantime, heat a large saucepan over medium heat. Add olive oil and mushrooms. Sauté until tender and slightly browned. Remove from pan and set aside in a small dish.
  • Heat the same large saucepan over medium heat once more.
  • Add olive oil and onions fry for one minute. Add arborio rice and cook for another minute, stirring occasionally to coat.
  • Add dry white wine and stir gently. Cook until the liquid is absorbed.
  • Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite.
  • Once the rice is cooked through and al dente, remove from heat add vegan butter, vegan parmesan cheese, spinach and the cooked mushrooms. Stir to coat.
  • Taste and adding fresh black pepper and almonds.

Make your own vegan parmesan cheese. This recipe from Dana is super delicious. How to make vegan parmesan

 

 


If you try this recipe, let me know! Leave a comment and be sure to tag a picture #klaraslife on Instagram so I can see. We’d love to see your risotto photos.

Love Klara

Risotto tips: Bon Appetit


 

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7 comments

Dee | Green Smoothie Gourmet 22. February 2017 - 23:58

Klara, this is absolutely amazing and not that many ingredients! I think I must make it soon. Thank you for sharing! Dee xx.

Reply
Klaraslife 9. March 2017 - 11:26

yay it was so good Dee. Thank you for your lovely words. Have a beautiful day! xx

Reply
Kasia 7. April 2018 - 21:23

When is the spinach added?

Reply
Klaraslife 8. April 2018 - 08:16

Hi Kasia,

oh yes thank you. I have corrected the recipe. Enjoy it.
Best Kathrin

Reply
Kasia 7. April 2018 - 21:27

Also, I just realized that onion is not included in the actual recipe, when is it added? Is it sauted first? Making it now, looks absolutely delicious, will just improvise with the onion and spinach 🙂

Reply
Spinat-Pilz-Risotto mit Mandeln (vegan) - Klara`s Life 15. May 2019 - 06:55

[…] English […]

Reply
Tomato Risotto with black olives and fresh basil - Klara`s Life 19. March 2020 - 15:04

[…] Spinach Mushroom Risotto with Almonds […]

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Hi!

Hi!

Schön, dass du hier bist!

Ich bin Kathrin - Foodfotografin und Kochbuchautorin. Auf klaraslife findest du inspirierende vegetarische Rezepte, die Lust aufs Nachkochen machen.

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