- 1 med onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup risotto rice
- 1 med leek, sliced
- 2 cups mixed mushrooms, sliced
- 2 handfuls baby spinach
- 750ml Dr Broth vegan broth
- 4 tbsp extra virgin olive oil
- 80g Parmesan cheese, grated
- Salt & pepper
In a medium saucepan, add 2 tablespoons olive oil and sauté the mushrooms with some salt and pepper until nicely browned. Remove from the pan and set aside.
Warm the vegan broth in a separate pot on the stove.
In the same saucepan you used for the mushrooms add the other 2 tablespoons of olive oil and the chopped garlic. Fry gently until golden brown, then add the onions and leeks.
When onions and leeks have softened (3 to 4 minutes) stir in the rice with a wooden spoon. Fry rice while stirring gently until it becomes slightly translucent and begins to stick.
Add 2 ladles of warm vegan broth. Stir until the broth has been absorbed.
Keep adding ladles of broth, one at a time and stir until each ladle is absorbed. Cooking time should be about 20 minutes until all the broth has been adsorbed and the rice has a soft, creamy texture.
Stir in the mushrooms, parmesan cheese and baby spinach. Add salt and pepper to taste.
Recipe by: Chef Graham Neilson from Dr. Broth