Spinach & Mushroom Risotto

Risott-oh yeah! Spoil yourself with a savory, cheesy vegan Spinach & Mushroom Risotto that dreams are made of.


  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 3/4 cup arborio rice
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 1/2 cups vegetable stock
  • 1/2 cup Black Onyx Aged Cashew Cheese, shredded
  • 2 tbsp vegan butter
  • Juice of 1/2 lemon
  • Salt & pepper
  • Large handful of spinach


  1. Heat olive oil in a large pan over medium-high heat.
  2. Add garlic and shiitake mushrooms, sautéing until tender.
  3. Stir in arborio rice, cumin, and garlic powder, toasting rice for a few minutes.
  4. Gradually pour in vegetable stock, approximately 1/2 cup at a time, stirring continuously until liquid is absorbed. (This process takes around 20 minutes.)
  5. Mix in cheese, butter, lemon juice, salt, pepper and spinach. Stir until cheese melts and spinach wilts, then serve.

Total time: 30 mins

Serves: 2-3