Vegan Italian Delight: Mushroom Risotto and Roasted Vegetable Salad

Allergens

None (gluten-free, dairy-free)

Ingredients

• Arborio rice (2 cups)
• Vegetable broth (4 cups)
• White wine (1/2 cup)
• Portobello mushrooms (2 cups, sliced)
• Yellow onion (1 medium, chopped)
• Garlic cloves (3, minced)
• Olive oil (2 tbsp)
• Fresh spinach (4 cups, packed)
• Cherry tomatoes (1 pint, halved)
• Red bell pepper (1 large, sliced)
• Zucchini (2 medium, sliced)
• Asparagus (1 bunch, trimmed and cut into 1
• inch pieces)
• Fresh basil (1/4 cup, chopped)
• Lemon juice (1 tbsp)
• Nutritional yeast (2 tbsp)
• Salt and pepper (to taste)
• Vegan parmesan cheese (optional, for garnish)

Instructions

1. a. Preheat oven to 400°F (205°C). Toss together cherry tomatoes, red bell pepper, zucchini, and asparagus with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20 25 minutes until tender and slightly charred. b. In a separate pan, heat 1 tbsp of olive oil over medium heat. Add chopped onion and garlic, sautéing until softened and fragrant. c. Stir in Arborio rice to toast for 2 3 minutes, then add white wine and cook until absorbed. d. Gradually pour in vegetable broth, one cup at a time, allowing each addition to be absorbed before adding more. Cook for about 20 minutes until the rice is tender and creamy. e. In another pan, sauté sliced Portobello mushrooms with a touch of olive oil until softened and slightly browned. Stir in spinach, cook until wilted. Season with salt, pepper, lemon juice, and nutritional yeast. Remove from heat. f. To assemble, divide risotto among two plates, top with sautéed mushroom spinach mixture. Surround each plate with a bed of roasted vegetables. Garnish with fresh basil and optional vegan parmesan cheese.

Chef’s Insight

For a creamier risotto, use less vegetable broth and more olive oil.

Notes

Feel free to swap out any vegetables based on personal preference or seasonality.