I had a great gluten free cookout with friends and family this past weekend to commemorate Memorial Day. But after all that good grilling, it was time to switch things up. I want to substitute char for creaminess, meat for mushrooms, a feast for a single tasty eats. It was time, my friends, to break out the magic of risotto.
Mushroom and spinach risotto
Prep time 15 minutes Cook time 30 minutes Makes 4 adult servings
- 1 tbsp olive oil
- 1 tbsp canned coconut or coconut creme
- 1 tbsp lemon juice
- 1½ tbsp nutritional yeast
- 1/2 cup mushrooms, diced or sliced (I used cremini)
- 1/2 baby spinach, washed and roughly chopped
- 1 medium onion, finely diced
- 1 cup risotto rice (arborio is perfect for this, but white or brown or wild works fine too)
- 3 oz white wine (optional)
- 4 oz stock
- salt and pepper
Note on ingredients: You can definitely jazz this up with other veggies! You can put in sturdy veggies like bell peppers, hot peppers, shredded kale, or Summer squash in during step one with the onions. More delicate veggies can be added at the last step with the spinach, like other dandelion greens or collard greens. And you can always shake it up and add something fun like lemon grass or beansprouts! I made this the plain way the first time because I wasn’t just cooking for myself, but the fun thing about cooking is that it is flexible and you can tweak any recipe to really become your own thing!
Be sure to measure out all the ingredients first to make cooking a whole lot easier. And each time you use an ingredient, put the measuring spoon or cup in the dishwasher so there’s no mess to clean up at the end!
- Heat the oil in a large saucepan and saute the onion over a low heat for about 10 minutes until lightly golden.
- Add the rice and stir to coat thoroughly. Turn up the heat to medium and add the white wine (if using), stir and allow the rice to absorb the liquid.
- Now add enough stock to just cover the rice, stir again and leave to simmer until almost all the liquid has been absorbed.
- Repeat this process
- Then add the mushrooms along with another batch of stock.
- When the rice is al dente add the spinach and stir.
- After the spinach has wilted add the ‘cream’, lemon juice, nutritional yeast, turn off the heat and season to taste.
And there you have it, a great comforting meal that is perfect for a rainy Summer day or even the Fall or Winter!
Do you ever get tired of cookout food or cold dishes in the Summer? Do you ever break from the normal seasonal dishes like this?
Tell me your answers in the comments below. And if you liked how this recipe turned out, be sure to sign up for the free gift of allergy friendly diy petite fours!