Spinach, Tomato and Mushroom Risotto - Vegan, Gluten free, Dairy free!

Seriously guys, is there anything better than a mushroom risotto on a chilly night? No. It's even so good you will be like me and eat it on a stinking hot day- just because it hits the spot!

Get your GBOMBS down with this absolutely delicious Mediterranean style Mushroom Risotto!

Serves 3 modest serves.

INGREDIENTS

1 small tub mushrooms (about 2 cups?), sliced

1/2c mixed whole grain rice 

1/4c arborio rice (or more whole grain rice)

2 cloves garlic, crushed

1 splash white wine

2 splashes of balsamic vinegar

FOR CREAMY CHEESINESS

3 TB nutritional yeast + extra for dusting on top

3 TB heaped of potato flakes or potato/nooch/carrot/onion sauce

1 t almond/ABC butter

OPTIONAL

1/2t BEEF style salt reduced stock powder

1 grated zucchini and/or 1 carrot to lower the grain content and up the veggie content

LAST MINUTE ADD-INS

1/2c sun dried tomatoes or 1c fresh chopped (preferably cherry)

1/2-1 pack baby spinach

1 additional clove of garlic, crushed - to stay "raw" more or less for active enzymes

METHOD

1- Put mushrooms in a non-stick pan on medium and dry sautee for a few minutes until they release water.

2- Add the white wine, balsamic, garlic and rice and stir well to prevent burning until liquid is absorbed.

3- Add the stock powder if using, nutritional yeast, almond/ABC butter, and Potato flakes/sauce and stir in.

4- Add a splash of boiled kettle water until rice is covered and swimming and put a lid on the pot and keep at medium heat for about 5-10 minutes.

5- Keep stirring adding water every 5-10 minutes until rice is tender (about 30 minutes in the end).

6- At the 20 minute mark add in the grated carrot and zucchini if using.

7- Taste the risotto and once the risotto is done and at the correct creaminess (add water or evaporate water to your tastes, I like mine thick) and the rice is tender with some bite, add in the spinach, garlic and tomatoes and stir through to wilt the spinach (just a minute or 2.)

8- Dust with Nutritional Yeast and Serve! (You may serve it on a bed of fresh spinach if preferred)

TASTE - So good, nice bite from the balsamic, rich and creamy, fresh from the tomato and super cheesy! The mushroom really shines in this- so good!

TEXTURE - Has a good bite, with creaminess from the potato based sauce and small amount of arborio rice. The fresh tomatoes are juicy and falvourful, the mushrooms have a nice chew factor and the spinach is tender! Everything you want in a good risotto! Leftovers have less bite in the rice.

NOTE- don't add in any plant milk as the vinegar will curdle it. Not a good look!