Spinach_Mushroom_Risotto_Rice_Cuisine - On a light green background on a white board is a casserole dish filled with risotto. There is a spoon in it and the creamy spinach and mushroom risotto is garnished with fresh basil. Next to the casserole dish is a small bowl with salt and a packet of Joya Rice Cuisine.

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.

Difficulty

Cost

Preparation Time

20 min.

Waiting Time

50 min.

Ingredients

4 Servings

Print
  • 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

Instructions

  1. Preheat the oven to 200°C. Finely chop the onion and cut the tofu and mushrooms into small pieces.
  2. 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.
  3. 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.
     
  4. Remove the foil or lid and put it back in the oven for another 20 minutes or until the risotto is creamy. Stir occasionally.
  5. 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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