Ingredients (4 servings)
- 1 cup Rice (supposed to be Arborio but I use Jasmine)
- 1/2 Onion diced (red or your choice)
- Oil for sautéing
- 1 Garlic Clove grated
- 1 tsp Coriander powder
- Salt and Pepper to Season
- 8 oz Mushrooms (peeled and sliced)
- 2 cups Frozen Spinach (defrosted)
- 2 cups Vegetarian Broth
- ¼ cup Cream (I keep heavy in my fridge but any will do)
- Optional White Wine
- Optional Parmesan
- Optional Veggies Frozen Peas, Zucchini
- Optional Fresh Chopped Parsley
- Optional Ground Roasted Cumin Seeds
- Optional Hot Pepper Sliced (Jalapeno, Serrano or your choice)
This recipe can be made ahead of time if needed. But to avoid sticking when reheating, add a little extra water. Risotto purists are probably turning in their graves. So, here is a vegan vegetable more traditional risotto alternative.
Method
- Fry the onion for a few minutes until translucent.
- Add the garlic and spices (Salt, Pepper, Coriander and any optional flavors) and stir.
- Add the mushrooms and stir.
- Add the Spinach and optional veggies and stir.
- Add the Rice and the Vegetarian broth and stir and bring to a boil then turn down the heat to minimum and leave with a lid until the liquid is absorbed (about 10 minutes). If you add wine, reduce the amount of broth accordingly.
- Finally, stir in the cream and parmesan/parsley if you are using.
