Creamy Mushroom & Spinach Oat Risotto

1.Heat the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.

2.In a large skillet or wide saucepan, heat olive oil over medium heat.

3.Add the finely chopped yellow onion and sauté for 3-4 minutes until translucent and fragrant.

4.Add the minced garlic and the white parts of the green onions, cooking for another 1-2 minutes, stirring frequently to avoid burning.

5.Add the sliced mushrooms to the pan and cook for 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown.

6.Pour in the rolled oats and stir well to coat them with the oil and mushroom mixture. Toast the oats for 1-2 minutes, stirring constantly to prevent sticking.

7.If using, add the white wine now and cook until it has mostly evaporated, about 2-3 minutes.

8.Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the oats to absorb the broth before adding the next ladle. Continue this process for about 15 minutes, or until the oats are tender and creamy but still have a slight bite.

9.When the oats are nearly done, stir in the chopped fresh spinach and the green parts of the green onions. Cook for 2-3 minutes until the spinach wilts.

10.Remove the pan from heat and stir in the plant-based cream and nutritional yeast (if using). Season with salt and freshly ground black pepper to taste.

11.Let the risotto rest for 2 minutes to thicken slightly before serving.

12.Serve warm, garnished with chopped fresh parsley.