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Spinach Mushroom Risotto with Sun-dried Tomatoes



  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 2 c crimini (chestnut) mushrooms, sliced
  • 1 clove garlic, minced
  • 8 sun-dried tomatoes, chopped
  • 1 c risotto rice (Arborio)**
  • 2 c vegetable bouillon
  • 1 c white wine (optional but nice)
  • 2 tbsp. fresh parsley, chopped
  • 3 tbsp. nutritional yeast (optional but nice)
  • 3 -4 cups fresh baby spinach, washed


  1. Heat the oil a large frying pan.
  2. Add the chopped onion and begin to saute.
  3. When the onions begin to soften, add the sliced mushrooms and garlic.
  4. Cook 2-3 minutes.
  5. Add the rice and stir to mix with the mushroom onion mixture.
  6. Add the 1 cup of white wine (if not using the wine add 1 more cup of vegetable bouillon).
  7. Cook until the wine has been absorbed, then add the 1 cup of vegetable bouillon.
  8. Reduce the heat, and cook stirring until the rice is softened.
  9. Add the last portion of vegetable bouillon.
  10. Stir in the parsley and nutritional yeast.
  11. Continue until the liquid has been absorbed and the rice is creamy and tender.
  12. Shortly before serving, add the chopped sun-dried tomatoes and spinach, gently stir to mix evenly.
  13. When the spinach has wilted, the meal is ready.


** you can replace the arborio rice with 1 cup pearled barley (7 ounces) for a healthier risotto with less carbs.