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Vegan Smoked Gouda Risotto with Spinach and Mushrooms - Rich, creamy, smoky, and beautiful spinach risotto topped with herbed mushrooms and parmesan.

Vegan Smoked Gouda Risotto with Spinach and Mushrooms

A rich and creamy, deliciously easy vegan gourmet risotto.
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Total Time: 30 minutes
Author: Holly Gray

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.
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