Creamy Mushroom Risotto

Instructions

1. Heat 1Tbsp. of olive oil on a large pan
2. Chop and sauté the anion
3. Add the arborio rice
4. After 2 minutes add 1/2 of the vegetable broth, lower to heat and cover the pan with a lid
5. Let it simmer until the rice absorbs the broth
6. After appx. 10 minutes add 1/2 of the remaining broth and cover up again until the broth is absorbed
7. Wash and dry the mushroom and cut into 5 mm thick slices
8. In separate pan heat  1Tbsp. of olive oil at high temperature
9. Add the mushrooms but be careful not to add too much at a time, they shouldn’t lay on top of each other. Than resist the temptation and don’t stir. Let them get golden and crispy. Check them carefully and turn when they get golden
10. Add the remaining broth and mushrooms to the rice until its absorbed, again
11. Add the spinach, vegan butter, salt and pepper and cook for another 2 minutes
12. Sprinkle with nutritional yeast and decorate with basil leaves or few smaller spinach leaves
13. Pour yourself a glass of wine, because you just made fricking Italian creamy risotto!