If you’re craving something warm, creamy, and delicious, this mushroom and spinach risotto is exactly what you need. It’s vegan, packed with flavour, and surprisingly easy to make. You get a free arm workout too, as this recipe requires constant attendance to stir the rice, which is totally worth it. Trust me, this dish will become a new favourite in your plant-based cooking repertoire. Want to jump straight to the recipe? Click here.

An Overview of the Ingredients in this creamy mushroom and spinach risotto

One of the best things about this risotto is how simple and wholesome the ingredients are. You’ll need Arborio rice, olive oil, onions, garlic, oyster mushrooms, vegetable stock, oat cream, fresh spinach, and a few seasonings. The Arborio rice is key for that signature creamy texture. Note that if you use any other kind of rice, the results will not turn out the same so it’s worth the effort to buy risotto rice.

The mushrooms add a rich umami flavour, while the oat cream keeps it all vegan without sacrificing creaminess. Spinach boosts the nutritional profile with its vitamins and minerals. Spinach and other leafy greens (such as kale, Swiss chard and collard greens) are great to include in your diet daily as they are low in calories but high in essential vitamins and minerals such as vitamins A, C, K, iron, magnesium, and calcium. One way I include greens daily is to add them to my breakfast smoothies. Stay tuned for plenty of delicious and nutritious green-powered smoothie recipes over on the breakfast recipe page.

Tips for Cooking Risotto

Making risotto might sound intimidating, but it’s really just about patience and stirring. The method is quite straight-forward, and there are not too many steps to wrap your head around. The sauteed onion and garlic create a flavourful base, while the mushrooms provide some meaty texture. The hardest part is persevering and taking your time to stir the rice. This recipe requires you to add more liquid in small amounts over the entire cooking time of around 20 minutes. This attention and care of the rice is the key to a rich and creamy risotto.

Another tip is to toast the rice for a few minutes before you start adding the stock. This helps kick-start the release of starch which will help create that creamy texture. Making all the difference to enhance the creaminess level even further are the final touches, which are adding the oat cream and wilting the spinach into the risotto.

Health and Nutrition Benefits

This risotto isn’t just comforting; it’s also packed with nutrients. Oyster mushrooms are rich in vitamins and minerals, and they add a wonderful umami flavour without the need for meat. Spinach is a powerhouse of iron, vitamins A and C, and antioxidants. Using oat cream instead of dairy keeps the dish vegan and lowers the saturated fat content, making it a heart-healthy choice. The Arborio rice provides a good source of carbohydrates, giving you the energy you need.

Watch the Step-by-Step Video

Want to see how it’s done? Check out our step-by-step video on making this creamy mushroom and spinach risotto. It’s perfect for visual learners and gives you a chance to cook along with me. Don’t forget to subscribe to my YouTube channel for more plant-based cooking inspiration!

The Recipe: Creamy Mushroom and Spinach Risotto

Ready to cook? Here’s the full recipe to follow along. Don’t forget to leave a comment below to let me know how your risotto turned out, or share your own variations!

Creamy Mushroom and Spinach Risotto

This ultra-creamy risotto is the ultimate vegan comfort food!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Italian

Equipment

• 1 Saucepan

Ingredients

  

• 200 g Arborio rice risotto rice
• 1 tbsp olive oil
• 2 medium onions chopped
• 4 garlic cloves minced
• 1 cup oyster mushrooms chopped
• 500 ml vegetable stock
• 200 ml oat cream
• 2 cups fresh spinach rinsed
• black pepper to taste
• fresh parsley chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and garlic and cook until translucent, about 5 minutes.
• Add the mushrooms and some black pepper and cook for another 5-7 minutes until the mushrooms are soft.
• Stir in the rice and cook for 1-2 minutes, ensuring the rice is well-coated with the oil.
• Add around half the veggie stock and stir it in. Add more broth a little at a time, stirring frequently. Allow the liquid to be absorbed by the rice before adding the next dash.
• Continue this process until the rice is creamy and cooked through, about 20 minutes.
• Stir in the oat cream and fresh spinach. Cook for another 2-3 minutes until the spinach is wilted and everything is well combined.
• Serve the risotto hot, garnished with fresh parsley and more black pepper if desired.

Video

Keyword 30-min-meals, Mushrooms, rice, risotto, Spinach