Spinach and Mushroom Risotto with Toasted Walnuts 

Ingredients:

• 2 tablespoons olive oil
• 1/4 cup diced white onion
• 2 garlic cloves, finely chopped
• 8 ounces mushrooms, cleaned and sliced into thick pieces
• 2 teaspoons fresh lemon thyme, leaves chopped (you can also use regular thyme)
• 1 cup uncooked Arborio rice
• 1/2 cup dry white wine
• 2-1/2 cups vegetable stock
• 1 tablespoon butter
• 1/4 cup vegan Parmesan cheese
• 2 cups (packed) spinach leaves, washed and torn into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 cup chopped toasted walnuts

Method:

1. Add the olive oil to a large pan over medium-low heat. When hot, add the onion and cook until it’s translucent, about 4-6 minutes. Add the garlic and cook for a minute or so, taking care not to burn it.
2. Add the mushrooms and thyme to the pan, stir, and cook until the mushrooms soften.
3. Add the rice to the pan and mix it with the other ingredients to coat it. Cook it for about 2 minutes, stirring. You should hear the rice sizzle a bit.
4. Add the wine. Cook, stirring, until the liquid is absorbed.
5. Divide the vegetable broth in thirds. Add the first portion to the pan. Cook, stirring, until the liquid is absorbed. Do this two more times with the remaining broth. This should take 15-20 minutes. The rice should be soft at this point.
6. Just before the last batch of broth is completely absorbed, add the buttery spread and Parmesan-style cheese. Mix well.
7. Turn off the heat and add the spinach to the pan. Stir the spinach into the risotto. The heat will wilt the spinach.
8. Add the salt and pepper, and toss in the toasted walnuts. Mix well.
9. Serve hot.