Super easy vegan spinach and mushroom oven risotto

Continuing my ever so famous vegan alternatives for traditional dishes, it’s mushroom risotto this Sunday. The sun 🌞 is shining, the sky 🌌 is blue, such a wonderful day for outside activities, lunch must be easy and quick to make. And who could refuse a piping hot aromatic risotto after spending hours outside in this beautiful weather? All you need is a slice of gorgeous gluten free bread packed with seeds on the side and the feast is ready! 🧑‍🍳

This oven alternative for the traditional risotto in a pot is honestly super easy to make and you can’t go wrong with the simple ingredients either. For non vegans, use chicken stock and grated extra mature cheddar cheese please, you can always add a dash of dry white wine and have some grated parmesan on the side as well. I refrain from alcohol but I do understand the aromas it brings out in a hearty risotto.

Here is what you’ll need:

• 450g mushrooms

• 3 tbsp olive oil (you can use garlic infused etc. flavored oils as well)

• 275g uncooked long-grain rice

• 500ml vegetable stock (or chicken stock for non vegans) boiling hot

• 1 tbsp dried thyme and parsley – I used a fantastic herb mix instead from Provence
• Small bag of baby spinach
• 2 fresh medium hot chili peppers, finely chopped

• 1 tbsp salt (I prefer Kosher for cooking)

• Grated black pepper or white pepper, I use chili instead

• 50g grated vegan cheese (or extra mature cheddar for non vegans)

• Small handful of chives or any other bright green herbs finely chopped to serve, I use celery

• Rocket or any other salad to serve
• Fresh tomatoes or cherry tomatoes to serve

Heat the oven for 200C or 180C for fan ovens, gas mark 6.

Bon Appetite!