Ingredients (serves 4)

  • 1 cup arborio rice
  • 4 cups low-sodium vegan chicken stock
  • 1/2 cup dried porcini mushrooms + 2 cups boiled water
  • 2 cloves fresh garlic, minced
  • 1 leek, sliced
  • 6 button mushrooms, sliced
  • 1 cup baby spinach leaves
  • 2 tbs pine nuts, lightly toasted
  • cracked black pepper, to taste


  • In a medium sized bowl add dried porcini mushrooms and water, soak for at least 20 minutes
  • Prepare vegetables: slice leek and mushrooms, wash spinach, mince fresh garlic
  • In a non-stick pan heat garlic and arborio rice until translucent, stir to avoid sticking
  • Add in leaks and mushrooms, and continue to stir until softened
  • Add in soaked porcini mushrooms and soaking liquid, allow this to be absorbed by the rice and then add in vegan chicken stock cup by cup until fully absorbed
  • When adding in the final cup of stock add in baby spinach leaves, toasted pine nuts, and cracked black pepper to taste
  • Serve immediately and enjoy!

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