Mushroom Spinach Risotto

I admit I’ve been delinquent in my duties as a blogger. We had to move (our former land lady disagreed with us on an appropriate time frame for air conditioner repair in Florida in the summer). I can’t find my camera, but that’s no excuse. I’ve got a phone. Brent is pretty awesome and cooks for both of us when I’m too exhausted from work or moving or all the bologna that goes with all of that, so I wanted to treat him for being so proactive in the kitchen with some comfort food.

I started by making some creamy cashew cheese.

3/4 cup of dry cashews soaked overnight in water (hemp hearts can be a suitable substitute if you’ve got a nut allergy)

juice from 1/2 lemon

1/2 tsp herbes de provence

1 pinch salt

I blended this up until it was creamy and put it into the fridge until I was ready to make my risotto. We ate a lot of it with crackers. Oopsie!

To make the risotto I assembled the following additional ingredients.

1/2 cup arborio rice (this is more than enough for 2 people)

2 cups spinach (our was frozen)

1 and 1/2 cups chopped mushrooms

1 cup of white wine (I like chardonnay for this recipe, but I used pinot grigio because we had it)

1/2 tsp herbes de provence

1 quart of water

1 cube of vegetable bouillon

1 onion, diced

1/2 tsp garlic paste or chopped garlic

1 tsp olive oil

salt and pepper to taste

1 tbsp nutritional yeast

I started by microwaving the bouillon and water, stirring to dissolve the bouillon cube.


I then put the rice into my pan with the wine and herbes de provence over low heat until the wine cooked off and some of the liquid was absorbed. I continued to add the broth while I started to sautee the onion in the olive oil.

After the onion was soft I added the mushrooms. Once they started to soften, I added the spinach and turned off the heat once it was wilted.

Once the rice had absorbed most of the broth and was mostly translucent except for a little opaque bit in the middle of the rice grain, I added the nutritional yeast, garlic paste and then combined that with the sauteed vegetables.

Then I stirred in 1/2 cup of my cashew cheese and adjusted the salt and pepper to taste. Hey, guess what… it’s ready. The addition of cashew cheese makes this dish more reminiscent of the cheesy delightful artery clogging dairy rich dish but it’s way better for you and super ultra mega tasty.

This is Christie, signing off!

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2 thoughts on “Mushroom Spinach Risotto

  1. Sophie33 says:

    MMMMMMM8 This looks freaking delicious too! 🙂

    • Kinenchen says:

      It was! We made it for a group of friends (substituting leeks for onion – one of our friends has an onion allergy) and it scales up well. Yay!

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