“Gourmet Vegan Italian Dinner: Mushroom Risotto & Creamy Spinach Cannelloni”

Allergens

None (vegan)

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth, warmed
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• Pinch of saffron threads
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup white wine
• Salt and pepper, to taste
• 10 large fresh spinach leaves, blanched and thinly sliced
• 8 cannelloni tubes
• 2 cups marinara sauce, homemade or store
• bought
• Vegan parmesan cheese, for garnish
• Fresh basil leaves, for garnish

Instructions

1. In a large pan, heat olive oil over medium heat. Add sliced mushrooms and cook until they release their juices and become golden brown. Remove from the pan and set aside.
2. In the same pan, add another tablespoon of olive oil and sauté onions until translucent. Add garlic and cook for an additional minute.
3. Stir in Arborio rice to toast for 1 2 minutes, then pour in white wine and let it reduce.
4. Gradually add warmed vegetable broth to the rice, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 20 25 minutes.
5. During the last few minutes of cooking the risotto, stir in saffron threads for added flavor and color. Season with salt and pepper. Set aside.
6. Preheat oven to 375°F (190°C). Fill cannelloni tubes with blanched spinach and arrange them in a lightly greased baking dish. Top each tube with marinara sauce.
7. Bake the cannelloni for 20 25 minutes until the tubes are heated through and the sauce is bubbling.
8. To serve, spoon the risotto onto plates, creating an appealing mound. Place the baked cannelloni around the risotto on the plate. Garnish with vegan parmesan cheese, fresh basil leaves, and a drizzle of marinara sauce.

Chef’s Insight

To add a touch of luxury, drizzle truffle oil over the dish.

Notes

This dish showcases the best of vegan Italian cuisine - rich flavors, satisfying textures, and beautiful presentation.