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Mushroom Risotto

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This easy risotto recipe is packed with earthy mushrooms and tender Arborio rice, creating a truly satisfying deep flavor.

PREP TIME 10 mins
COOK TIME 25 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ chopped onion
  • 1 cup button mushrooms, sliced
  • 1 ½ tablespoons Yondu
  • ⅔ cups Arborio rice (or other short-grain rice)
  • 2 cups spinach
  • 1 tablespoon almond butter

INGREDIENTS
  • 1 tablespoon olive oil
  • ½ chopped onion
  • 1 cup button mushrooms, sliced
  • 1 ½ tablespoons Yondu
  • ⅔ cups Arborio rice (or other short-grain rice)
  • 2 cups spinach
  • 1 tablespoon almond butter

DIRECTIONS

  1. In a pot over high heat, add olive oil and onion and saute for 2 minutes. Add mushrooms and saute for 3 more minutes.
  2. Add 2 ½ cups water and Yondu and bring to a boil.
  3. Add rice and simmer over medium-high heat, stirring occasionally.
  4. When rice is ready, remove from heat, add almond butter and spinach and stir well.

DIRECTIONS
  1. In a pot over high heat, add olive oil and onion and saute for 2 minutes. Add mushrooms and saute for 3 more minutes.
  2. Add 2 ½ cups water and Yondu and bring to a boil.
  3. Add rice and simmer over medium-high heat, stirring occasionally.
  4. When rice is ready, remove from heat, add almond butter and spinach and stir well.

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Mushroom Risotto

PREP TIME 10 mins
COOK TIME 25 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ chopped onion
  • 1 cup button mushrooms, sliced
  • 1 ½ tablespoons Yondu
  • ⅔ cups Arborio rice (or other short-grain rice)
  • 2 cups spinach
  • 1 tablespoon almond butter

DIRECTIONS

  1. In a pot over high heat, add olive oil and onion and saute for 2 minutes. Add mushrooms and saute for 3 more minutes.
  2. Add 2 ½ cups water and Yondu and bring to a boil.
  3. Add rice and simmer over medium-high heat, stirring occasionally.
  4. When rice is ready, remove from heat, add almond butter and spinach and stir well.