Mushroom Risotto with Baby Spinach and Peas
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.
.
About
Mushroom Risotto with Baby Spinach and Peas
Yield:
4 servings
Added:
Monday, October 23, 2017 - 2:42am
