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Recipe – Creamy Spinach and Mushroom Cheat Risotto


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.


  1. Fry the onion for a few minutes until translucent.
  2. Add the garlic and spices (Salt, Pepper, Coriander and any optional flavors) and stir.
  3. Add the mushrooms and stir.
  4. Add the Spinach and optional veggies and stir.
  5. 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.
  6. Finally, stir in the cream and parmesan/parsley if you are using.

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