An oil free, slow cooked super creamy mushroom and spinach white wine risotto… delicious and nutritious!

Ingredients:

This following is for two.

• 100g of risotto rice
• 200g mushrooms (sliced – any type of your choice)
• A few shimeji mushrooms for garnish (optional)
• 1 cup of baby spinach (finely chopped)
• 1 small white onion (very finely chopped)
• 1 clove  of garlic (very finely chopped)
• 50ml of vegan white wine
• 200ml fresh water
• Pink Himalayan salt to taste
• Black pepper to taste

Recipe:

1. Pre-heat the slow cooker to the high setting.
2. Add the mushrooms, onions, garlic and white wine to the slow cooker and cook for 45 mins.
3. Add in the rice and water to the mixture and stir well.
4. Cook on the high setting for 90 mins (sitting once in the middle).
5. Check the rice is cooked and the mixture is naturally creamy – cook further if required.
6. Mix in the spinach.
7. Season with the salt and pepper to taste!
8. Serve and enjoy! You can garnish with a few shimeji mushrooms (optional).