Vegan Smoked Gouda Risotto with Spinach and Mushrooms
Rich, creamy, smoky, and beautiful spinach risotto topped with herbed mushrooms and parmesan makes for a deliciously easy and elegant dinner at home.
This is good stuff.
Something about the smokiness of the gouda makes me think of autumn even though it’s like 100 degrees outside. I don’t care; I’m ready for it.
This risotto is positively decadent on it’s own so it really doesn’t need much on the side. You could totally just throw together a simple spinach salad, toast some garlic bread and be set.
Ingredients for Vegan Smoked Gouda Risotto with Spinach and Mushrooms:
- vegan chicken broth – Better Than Bouillon makes a good one
- vegan butter
- shallot
- Arborio rice
- sea salt
- dry white wine
- baby spinach
- vegan smoked Gouda – I use Follow Your Heart
- cremini mushrooms
- garlic
- dried thyme
- dried rosemary
- ground black pepper
- vegan Parmesan – I like Violife brand
- fresh parsley
How to make Vegan Smoked Gouda Risotto with Spinach and Mushrooms:
For the risotto:
In a large measuring cup, combine vegan chicken broth and water; set aside.
Into a large nonstick sauce pan over medium heat, add butter. When butter is melted, add shallots. Cook 2 minutes, until softened.
Add rice and salt. Continue cooking an additional 2 minutes, stirring frequently.
Add wine, stirring continuously until most of the liquid is absorbed.
Gradually add broth/water mixture 1/2 cup at a time, stirring continuously until each addition is absorbed.
Stir in spinach and gouda cheese. Cook just until spinach is wilted and cheese is melty.
For the mushrooms:
Into a medium size skillet over medium high heat, add olive oil. When oil is hot, add mushrooms. Sauce 3-5 minutes, until beginning brown,
Add shallots, wine, garlic, thyme, and rosemary. Continue cooking 1 minute, until wine is absorbed. Season with salt and pepper.
To serve:
Divide risotto evenly between bowls. Top with mushroom mixture. Sprinkle with parmesan and parsley; serve hot.
Cheers!
Vegan Smoked Gouda Risotto with Spinach and Mushrooms
A rich and creamy, deliciously easy vegan gourmet risotto.
Print Pin RateTotal Time: 30 minutes
Ingredients
_For the risotto:_
- 2 1/2 cups vegan chicken broth
- 1 cup water
- 1 tablespoon vegan butter
- 2 tablespoons shallot chopped
- 1 cup Arborio rice
- 1/4 teaspoon sea salt
- 1/4 cup dry white wine
- 2 cups baby spinach chopped
- 1 cup vegan smoked gouda shredded
_For the mushrooms:_
- 1 tablespoon olive oil
- 1 cup cremini mushrooms sliced
- 2 tablespoons shallot chopped
- 2 tablespoons dry white wine
- 1 clove garlic minced
- 1/3 teaspoon dried thyme
- 1/3 teaspoon dried rosemary
- 1/8 teaspoon sea salt
- 1/8 ground black pepper
- 2 tablespoons vegan parmesan shredded
- 2 tablespoons parsley chopped
Instructions
For the risotto:
- In a large measuring cup, combine vegan chicken broth and water; set aside.
- Into a large nonstick sauce pan over medium heat, add butter. When butter is melted, add shallots. Cook 2 minutes, until softened.
- Add rice and salt. Continue cooking an additional 2 minutes, stirring frequently.
- Add wine, stirring continuously until most of the liquid is absorbed.
- Gradually add broth/water mixture 1/2 cup at a time, stirring continuously until each addition is absorbed.
- Stir in spinach and gouda cheese. Cook just until spinach is wilted and cheese is melty.
For the mushrooms:
- Into a medium size skillet over medium high heat, add olive oil. When oil is hot, add mushrooms. Sauce 3-5 minutes, until beginning brown,
- Add shallots, wine, garlic, thyme, and rosemary. Continue cooking 1 minute, until wine is absorbed. Season with salt and pepper.
To serve:
- Divide risotto evenly between bowls. Top with mushroom mixture. Sprinkle with parmesan and parsley; serve hot.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Leave a Reply