Indonesian Vegetarian Mushroom Risotto with Lemon-Garlic Spinach

Allergens

Wheat (contains gluten)

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup cremini mushrooms, sliced
• 1/2 cup yellow onion, finely chopped
• 1/4 cup white wine (optional)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 5 cups fresh spinach, roughly chopped
• 1 lemon, zested and juiced
• 1/2 cup parmesan cheese, grated (use vegan alternative if needed)
• Salt and pepper to taste

Instructions

1. In a saucepan, heat the vegetable broth over low heat and keep it warm. In a large pan, sauté onions in olive oil until translucent. Add mushrooms and cook for 5 minutes. Pour in white wine (if using) and let it reduce for 2 3 minutes. Stir in the Arborio rice and coat with the onion mixture. Slowly add warm vegetable broth, one ladle at a time, stirring constantly until absorbed. Repeat until all broth is used, and rice is creamy and al dente. In another pan, sauté spinach with minced garlic, lemon zest, and juice. Season with salt and pepper. Serve the risotto alongside the lemon garlic spinach.

Chef’s Insight

To achieve the perfect creamy texture, ensure to add broth slowly and stir constantly until absorbed

Notes

For an extra touch, sprinkle additional lemon zest or parmesan cheese on top before serving