Vegan Lemon Risotto

Directions

• Keep the broth hot.
• Pour the vegetable broth into a saucepan and bring it just to a simmer. Reduce the heat and keep it hot.
• Adding hot rather than cold broth helps the rice cook evenly and develop its creamy texture.
• Brown the mushrooms
• Slice the cremini and shiitake mushrooms and tear larger oyster mushrooms into pieces.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms in a fairly even layer.
• Leave them alone for a minute or two before stirring so they have a chance to brown.
• Cook for 5–7 minutes, until golden around the edges. Add the garlic and a pinch of salt and cook for another 30 seconds.
• Transfer roughly half the mushrooms to a plate for serving.
• Wilt the spinach
• Add the spinach to the mushrooms remaining in the skillet and cook for about 1 minute, just until wilted.
• Remove from the heat and set aside.
• Start the risotto
• In a wide, heavy-bottomed saucepan, heat the remaining tablespoon of olive oil with 1 tablespoon vegan butter.
• Add the onion or shallots and cook gently for 4–5 minutes, until soft and translucent but not browned.
• Add the garlic and cook for another 30 seconds.
• Pour in the dry arborio rice and stir for 1–2 minutes, coating every grain in the oil.
• Add the wine (OPTIONAL)
• Pour in the white wine and stir until it has almost completely evaporated. If you’d rather cook without wine, simply skip it and begin adding broth.
• Gradually cook the rice
• Add about ¾ cup of hot broth and stir frequently.
• Once the rice has absorbed most of it, add another ladleful.
• Continue adding broth gradually and stirring frequently until mostly absorbed several more times. The entire process should take approximately 18–22 minutes.
• Taste the rice toward the end. It should be tender and creamy while retaining a slight bite in the center.
• Make it lemony and creamy
• When the rice is nearly finished, fold in the mushroom-spinach mixture.
• Add:
  • Zest of 1 lemon
  • 2-3 tbsp fresh lemon juice
  • Vegan parmesan
  • Nutritional yeast
  • Remaining tbsp vegan butter
  • Plenty of freshly ground black pepper
• Stir vigorously for about 30 seconds.
• Then add another splash of hot broth until the risotto is loose, glossy and creamy.
• Taste before adding salt, since both the broth and vegan Parmesan may already be salty.
• Serve immediately
• Spoon the risotto into shallow bowls while it’s still flowing and creamy.
• Top each portion with the reserved browned mushrooms, additional lemon zest, black pepper and a little vegan Parmesan.