Vegan Smoked Gouda Risotto with Spinach and Mushrooms
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 RateIngredients
_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.
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