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Vegan Mushroom and Spinach Risotto
Vegan Mushroom and Spinach Risotto

Vegan Mushroom and Spinach Risotto
A creamy and satisfying vegan risotto with mushrooms and spinach.
Vegan Mushroom and Spinach Risotto

To provide a balanced and filling meal with carbohydrates, protein, and healthy fats to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 300
    g
     arborio rice
  • 200
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    l
     vegetable broth
  • 2
    tbsp
     olive oil
  • 30
    g
     nutritional yeast
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Mushroom and Spinach Risotto
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add sliced mushrooms and cook until soft.
  4. Stir in arborio rice and cook for 2 minutes.
  5. Gradually add vegetable broth, stirring frequently until absorbed.
  6. Continue adding broth until rice is creamy and cooked through.
  7. Stir in spinach until wilted.
  8. Add nutritional yeast, lemon juice, salt, and pepper. Mix well.
  9. Serve hot.
Nutrition Per Serving 800 g Per 100g
Energy 1400 kcal 175 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 250 g 31.3 g
Fat 40 g 5.0 g
  • 300
    g
     arborio rice
  • 200
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    l
     vegetable broth
  • 2
    tbsp
     olive oil
  • 30
    g
     nutritional yeast
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add sliced mushrooms and cook until soft.

Stir in arborio rice and cook for 2 minutes.

Gradually add vegetable broth, stirring frequently until absorbed.

Continue adding broth until rice is creamy and cooked through.

Stir in spinach until wilted.

Add nutritional yeast, lemon juice, salt, and pepper. Mix well.

Serve hot.

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