I have never made risotto before and I am starting to wonder why! This was the most delicious thing ever! Adapted from my "The Vegan Table" cookbook this was a big hit! Although this takes time it is definitely worth it! This is a delicious side or add in some white beans as a main dish!
8 C vegetable stock1 T olive oil
1 medium yellow onion
3 garlic cloves
3 C sliced mushrooms (any kind)
2 C Arborio rice
1/2 C white wine
1/2 t thyme
1/2 t basil
1/2 t oregano
2 handfuls baby spinach
Heat broth until boiling in pot. Once boiling remove from heat. In a separate pan saute onion, garlic & mushroom until golden brown. Add 2 T olive oil & then add rice & stir for a few minutes. Add wine & stir as it evaporates. Add in stock ladle by ladle in stages until it evaporates & stir constantly. As the rice cooks it will thicken. After about 20 minutes it should be think and creamy. In the last 5 minutes add in spinach & cover with lid. This will steam it. Mix it into risotto & serve!
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