Spinach and Mushroom Risotto

[Guest guest]

Spinach and Mushroom Risotto

 

2 cups crimini or portobello mushrooms, sliced

2 cups vegetable broth (make with vegetable bouillon cubes)

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 pound spinach leaves, washed and chopped

1 cup uncooked white rice (short grain or arborio rice are recommended)

1/4 cup white grape juice

1 tablespoon lemon juice

1/4 cup nutritional yeast

Black pepper to taste

 

In a large saucepan, heat the vegetable broth to boiling over high heat,

then reduce heat to low and simmer. In another large saucepan, heat oil over

medium heat. Cook mushrooms and onions in the oil, stirring often, for about

four minutes. Then add spinach and garlic and cook, stirring often, for

about three minutes. Add rice, grape juice, and simmering broth, increase

heat to high and bring to a boil, stirring often. When the mixture comes to

a boil, reduce heat to low, cover and cook for 25 minutes. Then turn off

heat and allow to stand, covered, for ten minutes. Add lemon juice and

nutritional yeast and stir well, until the mixture becomes creamy. Serve

with fresh parsley garnish. Serves four.

 

" The spirit of hospitality can thrive in the humblest circumstances. It's a

matter of opening our lives to others. . .giving them the best we have to

offer, but never allowing elaborate preparations to substitute for the

sharing of the spirit of true hospitality. " ~Emelie Barnes

 

http://www.Christian-Vegan-Cooking

http://www.AllNaturalSweetenerRecipes

http://www.VeganMenusforHealthyLiving

http://www.