Risotto with Mushrooms and Baby Spinach

You can prepare risotto in countless ways because brown rice is excellent with numerous foods. I combined it with champignon mushrooms and baby spinach, and I added pesto sauce to make it creamy. 


Preparation time: 40 minutes


Servings: 2-3



1 cup champignon mushrooms, finely chopped

1 ½ cup brown rice

7-8 cup vegetable broth

1 small onion, finely chopped

1 garlic clove, mashed

½ cup water

½ cup vegan parmesan

1 tbsp extra virgin olive oil

1 tsp fresh basil, finely chopped

1 tsp fresh sage, finely chopped

1 tsp fresh chives, finely chopped

1-2 tbsp pesto sauce

1 cup baby spinach

a pinch of salt

a pinch of black pepper

a pinch of fresh parsley leaves, finely chopped (optional)



a pinch of microgreens

red amaranth



1. Pour the vegetable broth into a medium-sized pot and heat it.

2. Heat the olive oil at moderate temperature. Add the champignon mushrooms and onion. Simmer for 5 minutes until the mushrooms soften and the liquid evaporates. Add garlic and simmer for 1 minute.

3. Pour the water, add brown rice, and a half tsp of basil, sage, and chive. Mix until combined. Cook the rice for 5 minutes, stirring occasionally.

4. Add a ½ cup of heated vegetable broth occasionally (until you use all the broth), then cook until rice absorbs all the liquid, for about 20-25 minutes.

5. Remove the pan from the heat. Add vegan parmesan, baby spinach, remaining herbs, salt, and black pepper. Pour over the pesto sauce and stir to combine.

6. Serve and enjoy.