Baked Spinach and Mushroom Risotto
Ever tried risotto with Joya Rice Cuisine? This plant-based risotto with mushrooms and spinach is particularly creamy and hearty and perfect for weekend cravings or dinner parties.
Preparation Time20 min.
Waiting Time50 min.
- 250 g mushrooms
- 250 g tofu
- 1 piece/s onion
- 2 tbsp olive oil
- 100 ml white wine
- 300 g risotto rice
- 700 ml vegetable bouillon
- 50 ml Dream & Joya Organic Rice Cuisine
- 2 handful baby spinach
- 2 tbsp nutritional yeast
- 1 pinch Salt & Pepper
- Preheat the oven to 200°C. Finely chop the onion and cut the tofu and mushrooms into small pieces.
- Heat olive oil over medium heat. First sauté the onion, then add the tofu and mushrooms and sauté until cooked through. Deglaze with white wine.
- In a large baking dish, mix onion, tofu and mushrooms with risotto rice, vegetable stock and rice cuisine. Cover all with aluminum foil or a suitable lid and place it in the oven for 20 minutes.
- Remove the foil or lid and put it back in the oven for another 20 minutes or until the risotto is creamy. Stir occasionally.
- Remove the baked risotto from the oven, mix in the baby spinach and nutritional yeast and season with salt and pepper. Serve immediately and enjoy!
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