Vegan Risotto

Howdy foodies! 

You know when it’s just so cold outside you can feel it in your bones? Well, I luckily I found a dish that remedies those chills. I couldn’t believe how simple it was to make! 

Recipe (serves 2)

1 cup risotto rice 

2 1/2 cups vegetable broth 

Pinch salt

Pinch of pepper for taste

1 tbsp oil of any kind

1 clove garlic 

1/4 cup chopped onion

Chopped parsley for taste and garnish

Mushrooms (as much as you want in it) 

Spinach (as much as you want in it) 


1. Sauté chopped onions and garlic in pan on medium heat for 1 minute. 

2. Pour in rice into pan, add oil, salt, pepper and stock.

3. Let summer with lid on medium low. Stir occasionally. Vegetable stock should be soaked up and rice should be tender in about 25-30 minutes. At the 20 minute mark, add chopped mushrooms and spinach and mix. 

4. Sprinkle chopped parsley and enjoy! 


2 thoughts on “Vegan Risotto

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