How to make it

  • 1. Heat the vegetable broth to boiling over high heat in a large saucepan.
  • 2. Reduce heat to low and simmer.
  • 3. In another large saucepan, heat oil over medium heat.
  • 4. Cook mushrooms and onions in the oil, stirring often, for about four minutes.
  • 5. Add spinach and garlic and cook, stirring often, for about three minutes.
  • 6. Add rice, wine, and simmering broth.
  • 7. Increase heat to high and bring to a boil, stirring often.
  • 8. When the mixture comes to a boil, reduce heat to low, cover and cook for 25 minutes.
  • 9. Turn off heat and allow to stand, covered, for ten minutes.
  • 10. Add lemon juice and nutritional yeast and stir well, until the mixture becomes creamy.
  • 11. Serve with fresh parsley garnish.
  • 12. Serves four.

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