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Mushroom Risotto with Baby Spinach and Peas

Mushroom Risotto with Baby Spinach and Peas

Anyone else as excited for Mushroom Risotto with baby spinach and peas as I am? Like busting at the seams excited? No, okay. Well, even if it is just me, I am super excited to bring you this recipe (and hopefully you are excited to read this!)

This risotto is in keeping with my theme this week for bigger and bolder meals. I rarely bring meals to you that require extra time or ingredients, but I have had a few that I have have been very eager to share with you. I love cooking (no secret there!). When I cook, I feel like the whole world falls away and it's just me, my kitchen, and the ingredients. I almost become one with the food. Sounds crazy? Probably. But cooking also allows me to feel a sense of achievement and pride in what I do. Because my hands made what my family eats. And I know they are eating healthy, balanced meals and enjoying it.

So enough babbling on my behalf, let's take a look at this yummy tummy filling risotto. 

To make this recipe, you will need 12 ingredients and 60 minutes. You will also need a pot/pan and a stovetop. Woohoo! One pot wonder which means less washing up afterward. I may love cooking, but cleaning up is not so much fun. 

To start this recipe off, we have onions, mushroom, peas, thyme, and salt. Not only are they rich in flavour, but also rich in nutrients such as protein, vitamin C, fibre, magnesium, potassium, and vitamin D. 

We then add vegetable broth, baby spinach, pepper, and garlic powder for vitamin K, vitamin A, and folate among many other vitamins and minerals. All in all, it's like having a party in your mouth - soooo tasty!

Mushroom Risotto with baby spinach and peas is the perfect dish for lunch or dinner because it is:

  • Super healthy.
  • A great source of protein - 17g per serve! 
  • Low in fat.
  • Easy to store.
  • Easy to make.

When you have made up your risotto, you may wish to store an extra serve for the next day. Great! I often do this so that I don't have to worry about lunch the next day. Once your risotto has cooled to room temperature, pop it in an airtight container and put it in the fridge for up to 24-48 hours. 

This recipe will make 4 serves, perfect for a family or two people who can keep the leftovers for lunch the next day. Don't need this many serves? No worries! Simply half the ingredients list below to give you half the servings instead. 

And that's about it! I hope you enjoy this. Be sure to let us know how it goes! We love feedback. 

Liked this recipe? Check out our recipe 'Couscous with Roasted Pumpkin and Walnut' for another great dinner recipe.

Ingredients
6
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Mushrooms, Olives

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)

Directions

  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. Add the risotto rice and and 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.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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