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Spinach & Mushroom Risotto

Risotto is always a favourite in our house. Use as a main dish or as a side, risotto is so versatile.

You will need:

1 med onion finely chopped

2 cloves garlic, finely chopped

1 cup risotto rice

1 med leek – sliced

2 cups mixed mushrooms – sliced

2 handfuls baby spinach

1 750 ml tub of Dr Broth Vegan broth

4 tbls extra virgin olive oil

+/- 80 g grated Parmesan cheese

Salt & pepper


·       In a med saucepan, add 2 tbls olive oil & sauté the mushrooms with some salt and pepper until nicely browned (set aside)

·       Warm the chicken broth in a small saucepan

·       In the same med saucepan add the other 2 tbls of olive oil and the chopped garlic. Fry gently until golden brown, then add the onions and leeks.

·       When onions &leeks have softened (3-4min) stir in the rice with a wooden spoon. Fry rice while stirring gently until rice becomes slightly translucent and begins to stick.

·       Add 2 ladles of warm mushroom broth

·       Stir until broth has been absorbed, keep adding ladles of broth, one at a time and stir until each ladle is absorbed

·       Cooking time should be about 20 minutes until all the broth has been adsorbed and the rice is soft.

·       Stir in the mushrooms, cheese and baby spinach until rice has a creamy texture.

·       Add salt and pepper to taste if necessary.

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