Easy Mushroom Risotto

Risotto may seem intimidating to the average home cook but trust me it is easier than you think! This is an easy, healthy and delicious meal that anyone can make! You don’t want to walk away from this one but I promise it isn’t hard. I served mine with baked Brussel sprouts which are to die for! You can’t go wrong with this amazing risotto.


  • 32 oz cremini mushrooms
  • 3 cloves Garlic
  • 1/3 cup Parsley
  • 1 Yellow onion
  • 5 cups Vegetable broth
  • 1 tbsp Balsamic vinegar
  • 1 1/2 cups Arborio rice
  • 4 cups spinach
  • 3 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1/2 cup Nutritional yeast
  • 2 pinch Sea salt
  • 4 tbsp Coconut oil


Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.

Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.

While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.

Add the balsamic mushrooms and uncooked spinach to the cooked risotto. Add a ladle of broth and stir in the butter, Parmesan cheese, and the lemon juice. Let spinach wilt, then stir until the butter and cheese melts completely into the last of the broth to create a creamy texture. Taste for seasoning and add more salt or pepper as needed. Sprinkle with parsley and parmesan to taste and drizzle with more olive oil if desired and serve.


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