Introduction: Vegan Baby Bella and Spinach Risotto

About: Just a lucky girl enjoying her two passions: teaching and food. I'm a practicing foodie (whatever that means), amateur decorator, DYI pro and an organized mess.
I was craving something creamy but light but couldn't figure out what to eat. I noticed there were only a few ingredients in the fridge, so it was time to experiment.

This delicious dirty risotto is what came out of the few ingredients in my fridge. The baby bella gave it a distinctive color.

It's super simple and delicious!

Step 1: Ingredients

This serves 4 people

1 cup Arborio Rice (risotto rice)
1/2 cup Onion
3 cloves of Garlic
3 cups Fresh Spinach (or 1/2 cup frozen)
6 ounces Baby Bella (or any other mushroom you have on hand, but not canned)
4 cups Water
Salt and Pepper to taste

Step 2: Method

Chop the onion and garlic very finely. Add it with 2 cups of water and the rice in a pan and cook over medium heat stirring constantly and very slowly. Add salt.

Keep cooking the rice and adding as much water as you need to keep the rice moist all the time. It should not be soupy, just with a little extra water in the pan. It will keep getting creamier. Keep adding the water. You may need to add more water but that varies from time to time. don't let it get dry, It's supposed to be moist.

After 15 or 20 minutes of cooking check if the rice is tender. It should be firm, don't let it get mushy.

At that point add the chopped mushrooms and cook for 3 more minutes. You may need to add a little extra water because the mushrooms absorb a lot of moisture. Check if you need to add more salt.
Don't let the mushrooms get over cooked, they should be firm.

Then add the spinach until wilted but crunchy at the same time, about 2 minutes. If you like them very soft then give them 2 more minutes. Remember to keep stirring all the time until done. Add the pepper at this point.

You can add a little white wine after adding the mushrooms, for an extra touch!

Serve and enjoy!