Savory Fat Free Mushroom Risotto

Savory Fat Free Mushroom Risotto Recipe

By Brand New Vegan


3 1/2 cups Low Sodium Vegetable Broth (divided)

8 oz White Mushrooms (roughly chopped)

8 oz Baby Bella Mushrooms (roughly chopped)

1/4 cup Celery (chopped)

1/2 cup Onion (diced)

2 cloves Garlic

1 cup Arborio Rice

1/2 cup White Wine

1-2 cups fresh Spinach (chopped)

1 tsp dried Basil

1 Tbls Balsamic Vinegar

1 Tomato deseeded and chopped


1In a large stockpot, saute mushrooms in 1/2 cup veggie broth until softened

2Add 3 cups Veggie Broth and bring to a simmer

3Keep broth on low heat while preparing Risotto

4In a separate pan, saute celery, onion, and garlic in a splash of broth until softened

5Turn heat up to medium (4 on my electric stovetop) and add rice

6Stir continuously for about 1-2 minutes until sizzling

7Add wine and continue to stir until liquid is absorbed

8Add a ladle (or two) of broth and continue stirring until liquid is absorbed

9Repeat previous step until about 1/2 cup broth is left

10Add spinach, basil, and vinegar to remaining broth and add to Risotto

11Stir until thick and creamy

12Remove from heat and fold in chopped Tomato

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