Mushroom Risotto with Baby Spinach and Peas
By: Matt
Published: Monday, October 23, 2017 - 2:42am

Ingredients




5 cups baby spinach
1 tsp black pepper (ground)
2 tbsps dried thyme
2 cups frozen green peas (defrost)
1 tsp garlic powder
2 tbsps nutritional yeast
1 tablespoon olive oil
1 large onion (thinly chopped)
2 cups risotto rice
1 tbsp sea salt
5 cups vegetable broth
2 cups wild mushroom (chopped)

Preparation

1 Preheat the olive oil in a big skillet or use a medium size pot. 2 Add the onions, peas, mushrooms, thyme and salt and saute those for about 5 minutes. 3 Start adding the vegetable broth in small steps while stiring. 4 Add the nutritional yeast, garlic powder, pepper and baby spinach. 5 Add the rest of the vegetable broth in steps until the risotto rice absorbed all the liquid and tastes al dente.

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Mushroom Risotto with Baby Spinach and Peas