• 1 1/2 c short grain brown rice
• 2 tbsp coconut oil
• 2 brown onions
• 6 c mushrooms sliced
• 5 cloves garlic crushed/chopped
• 1/2 c kombucha / white wine
• 4 c vegetable stock (4c boiling water + 4 stock cubes)
• 1/4 c nutritional yeast
• 200 g spinach ~5 cups
• Sea salt to taste
• Black pepper to taste
• Olive oil
• Classic Cashew Cheese
• OR Brazil Nut Parmesan
1. Soak the rice in water overnight (if you forget don’t worry - you can just add extra water later, but this makes for a creamier, more digestible, and faster cooking risotto). Rinse and drain.
2. Heat the oil in a deep pot (I like to use a cast iron pot, which you can find here), then add the onion and cook on low for 5 minutes until softened and translucent. Add the mushrooms and garlic and cook for another few minutes until beginning to soften. Meanwhile boil a jug of water if you’re using stock cubes.
3. Turn up to medium heat, stir in the rice, and pour over the kombucha and cook for a few minutes until it is all absorbed.
4. Now add the stock cubes and boiling water (or vegetable stock) 1 cup at a time, and stir until fully absorbed. This process might take about 10-15 minutes. If you didn’t soak your rice overnight, you will need to add an extra 1 cup of water at the end.
5. Finally, add the nutritional yeast, spinach, salt (if needed - often stock cubes are quite salty already, so you may not need it), and pepper, stirring until just combined and the spinach has just wilted.
6. Serve immediately, topped with micro greens, a drizzle of olive oil.
7. Devour the deliciousness!
• I’ve used organic kombucha here for a healthy twist, but white wine is what’s classically used and that also tastes great.
• You’ll think it’s a lot of mushrooms and spinach, but it dissolves down and you want all that extra vege, trust me!
• I’ve used 4 cups of boiling water plus organic stock cubes to save time, because, really, who’s at home making their own vege stock? If you are - get me round for dinner!
• Make sure you use short grain rice like this one from our store here. That’s what will give your risotto a deliciously creamy result, without having to add butter and cheese at the end. This plus the soaking, the stock, the nutritional yeast and the stirring will give you a creamy, dreamy risotto any Italian would be envious of.
• Don’t have spinach? Don’t worry! Kale, silverbeet, or cavolo nero would work well too - just de-stem it and finely chop, making sure to add it a bit earlier as it’ll need a bit longer to wilt.